Homemade Fruit on the Bottom Yogurt Cups
Homemade Fruit on the Bottom Yogurt Cups are homemade fruit compotes topped with high protein Greek yogurt! They're a delicious breakfast or snack that's great for meal prep!
Servings: 8 yogurt cups plus extra compote
Calories: 200kcal
Equipment
Ingredients
For the compote:
- 16 ounces fresh or frozen fruit chopped peaches, strawberries, raspberries or blueberries are all great options
- 2 tablespoons maple syrup sub with honey or your favorite sweetener
- 2 tablespoons water
- 1 teaspoon cornstarch
- 32 ounces plain Greek or your favorite yogurt
Instructions
Prepare the compote
- 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 fresh or frozen fruit, 2 tablespoons maple syrup , 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.32 ounces plain Greek
Notes
- Pro tip: Use plain Greek yogurt and add sweetener to taste to minimize the amount of sugar.
- Use 1 lb. of your favorite fruit for the compote. Chopped peaches, strawberries or raspberries and blueberries are all great options! My cherry compote is great for these as well!
- Leftover compote 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