Homemade Fruit on the Bottom Yogurt Cups

Ditch the store bought yogurt and make Homemade Fruit on the Bottom Yogurt Cups instead! They include homemade fruit compote with no refined sugar, and can be customized with your favorite yogurt!

Fall is my favorite season, but even I’m not ready to see Halloween costumes in the stores right now.  Ready or not, I saw them in Costco last week and almost fell over.  I wish we could just think about the season at hand and push everything else to the side until it’s over, but sadly nothing works that way.

The stores want us to think ahead, and being a food blogger, I have to do that too whether I want to or not.

These Homemade Fruit on the Bottom Yogurt Cups are something I’m happy to post right now because they’re loaded with sweet, juicy fruit compotes made with fresh peaches and blueberries.

These are two summer fruits I’m nowhere near ready to leave behind for pumpkin and apples!

I make fruit compotes often for everything from oatmeal and pancakes to ice cream.  It’s so nice to have fruity homemade toppings that make things extra special, and I get to control what goes into them.

I love yogurt, but most of the time the store bought kind just too sweet for me — some of them have 20 grams of sugar!  I’ve found some that have less sugar, but they’re $2 a pop.

I decided to make my own fruit on the bottom yogurt so I could control the sweetness and save a few bucks. They were so much fun to make too!

I couldn’t decide between blueberry or peach flavored yogurt cups, so I decided on both.  It’s nice to have options, right?

And if you like cherries, be sure and try my cherry compote!

To get started, here’s what you need:

• 4 – 6 ounce jars
• (1) recipe fruit compote
• (1) large container plain Greek or regular yogurt
• granola (optional).  You can use store bought or my almond butter granola.

I used 2 tablespoons of compote per jar, then topped it with 4 ounces of the plain yogurt.  It’s important to use plain if you want to minimize the amount of sugar.  I sweetened these compotes just enough because my fruit was sweet and juicy already.  If you want to go sweeter on the compotes, you can certainly add more.

Using 6 ounce jars is a good idea if you want to add granola to the top so there’s room to stir it in.  Just keep the granola separate until just before serving to keep it’s crunchy texture.  I made about 8 yogurt cups at a time and stored them in the fridge, and it was so nice to grab one for breakfast or my afternoon snack, add granola, and dig in!  You’re going to have some leftover compote, which is definitely a good problem to have, too.

These Homemade Fruit on the Bottom Yogurt Cups are just what you need when the kids go back to school for a quick breakfast, or to pack in lunch boxes or enjoy as an after school snack.   They barely take any effort and you’re going to feel so good about knowing exactly what’s in them and save some money in the process.  These are a win any way you look at them. 🙂

More back to school snacks you’ll love!

• Banana chia pudding
• Banana smoothie
• Banana snack cake
• Blueberry smoothie
• Chia seed pudding
• Chocolate chia pudding
• No bake energy bites by Gimme Some Oven
• No bake peanut butter bars
• Peanut butter banana oat bars

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Homemade Fruit on the Bottom Yogurt Cups

Servings: 8 yogurt cups plus extra compote

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Inactive Time: 0 minutes mins

Total Time: 25 minutes mins

Homemade Fruit on the Bottom Yogurt Cups are homemade fruit compotes topped with plain yogurt and even granola. They’re a delicious breakfast on the go and are perfect for lunch boxes!

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Ingredients

For the blueberry compote:

• 16 ounces blueberries fresh or frozen
• 2 tablespoons maple syrup or your favorite sweetener
• 2 tablespoons water
• 1 teaspoon cornstarch

For the peach compote:

• 1 lb. fresh peaches peeled, pitted, and cut into small chunks
• 2 tablespoons maple syrup or your favorite sweetener
• 2 tablespoons water
• 1 teaspoon cornstarch

For assembling the yogurt cups

• 8 4 – 6 ounce jars
• 1 batch peach or blueberry compote
• Large container plain Greek or regular yogurt*

Instructions 

Prepare the peach or blueberry compote (or both if desired!):

• Place the fruit in a small sauce pan. Add the maple syrup, water, and cornstarch and stir until combined. Cook over medium heat until the fruit has softened slightly and the sauce has thickened, about 5-10 minutes. Cool completely.
  16 ounces blueberries, 2 tablespoons maple syrup or your favorite sweetener, 2 tablespoons water, 1 teaspoon cornstarch, 1 lb. fresh peaches, 2 tablespoons maple syrup or your favorite sweetener, 2 tablespoons water, 1 teaspoon cornstarch

Assemble the yogurt cups:

• Place 2 tablespoons of the fruit compote in the bottom of each jar. Top with about 4 ounces of plain yogurt and place the lids on each one. Store in the refrigerator for up to 1 week.
  8 4 – 6 ounce jars, 1 batch peach or blueberry compote, Large container plain Greek or regular yogurt*

Notes

• *It’s important to use plain yogurt to minimize the amount of sugar since the compote is sweetened. If you like a sweeter compote, simply add another tablespoon or so of sweetener.
• You should have some extra compote leftover, which is great for oatmeal, pancakes, waffles, or ice cream!

Nutrition

Serving: 1parfait, Calories: 200kcal, Carbohydrates: 35g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Cholesterol: 1mg, Sodium: 50mg, Fiber: 5g, Sugar: 25g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Snacks

Cuisine: American

Author: Marcie

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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