Fruit-Bottom Yogurt


Just last night Jason and I had a conversation about things that are worth making from scratch. Yogurt fell somewhere in the middle. I don’t know if I’ll be making yogurt from milk anytime soon, but I do like the idea of adding fresh fruit to plain yogurt and controlling the amount of sugar (honey in this case). 


  • 1/2 pound fruit, peeled and chopped if needed (stone fruits and berries will work best, but experiment!)
  • 2 tablespoons honey
  • pinch salt
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 2 cups plain yogurt, sweetened with 1 tablespoon honey, or to taste.
  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.
  2. Add two to four tablespoons fruit compote to a sealable jar or plastic container. Top with 1/4 to 1/2 cup yogurt. Refrigerate, covered, for up to one week.

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