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Fruit-Bottom Yogurt

It’s best to use stone fruit and berries with this recipe but feel free to experiment.

Prep Time
3 mins
Cook Time
3 mins
Total Time
13 mins
Servings: 7 people
Calories: 80 kcal
Course: Brunch

Ingredients

  • 250 g Fruit 1/2 lb, peeled and chopped if needed
  • 2 Tablespoons honey
  • pinch salt
  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water
  • 1 3/4 cups PLAIN yogurt sweetened with 1 tablespoon honey, or to taste.

Instructions

Make compote
    Cup of Yum
  1. Place fruit, honey and salt in a medium sized saucepan. Bring to a simmer, stirring frequently. Stir together cornstarch and water until cornstarch is dissolved. Pour into fruit mixture. Simmer 5 minutes, stirring often, until thickened and no longer cloudy. Allow to cool before layering with yogurt.
Make yogurt
  1. Add two tablespoons fruit compote to a sealable jar or plastic container. Top with 1/4 cup yogurt. Refrigerate, covered, for up to one week.

Notes

  • You may need to add more honey when using a tart fruit, such as rhubarb.

Nutrition Information

Calories 80kcal (4%) Carbohydrates 14g (5%) Protein 2g (4%) Fat 2g (3%) Saturated Fat 1g (5%) Cholesterol 8mg (3%) Sodium 30mg (1%) Potassium 127mg (4%) Fiber 1g (4%) Sugar 12g (24%) Vitamin A 170IU (3%) Vitamin C 1.1mg (1%) Calcium 76mg (8%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 7people

Amount Per Serving

Calories 80

% Daily Value*

Calories 80kcal 4%
Carbohydrates 14g 5%
Protein 2g 4%
Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 30mg 1%
Potassium 127mg 3%
Fiber 1g 4%
Sugar 12g 24%
Vitamin A 170IU 3%
Vitamin C 1.1mg 1%
Calcium 76mg 8%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.