Yogurt with Blueberry Compote
This recipe takes blueberry yogurt to a whole new level. With less sugar than most flavored yogurt, yet a sweetness that will make your tastebuds sing, you’ll be hooked after one bite. It doesn’t stop there, you can use the leftover blueberry compote in overnight oats or to top toast, pancakes and waffles!
Blueberry Compote: (yields 8 servings)
- 3 cups blueberries
- 1/2 teaspoon lemon juice
- 1/3 – 1/2 cup water (enough to fill the bottom of the pot about 1/4 inch)
- 3 tablespoons honey
- In a medium saucepan, add blueberries, lemon juice and enough water to cover 1/4 inch of pot. Allow blueberries to simmer on medium heat for 3-5 minutes; add honey.
- Continue simmering blueberries, stirring frequently and mashing the blueberries with a fork or the back of a spoon until almost all of the water has evaporated (approximately 20-30 minutes). The more the water evaporates, the more frequently you will need to stir. When blueberries are completely mashed and have reached a syrupy consistency, remove from heat.
- Place compote in a container or jar, allow to cool completely (about 2-3 hours) and store in the fridge for later use!
Dairy-free: Substitute Greek yogurt with a dairy-free yogurt.
We recommend organic ingredients when feasible.
Always check for FfL-friendly ingredients.
- Category: Recipes
- Method: Prep Now, Cook Later, Too Easy
Keywords: Yogurt with Blueberry Compote, Yogurt