Homemade Fruit on the Bottom Yogurt Cups

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Homemade Fruit on the Bottom Yogurt Cups

These Homemade Fruit on the Bottom Yogurt Cups combine a simple fruit compote with creamy yogurt for an easy make-ahead breakfast or snack. They’re naturally sweetened, completely customizable and perfect for meal prep!

Prep Time15

Cook Time10

Inactive Time0

Total Time25

Course: Snacks

Cuisine: American

Servings: yogurt cups plus extra compote

Calories: 200kcal

Author: Marcie

Equipment

Weck Mini Tulip Jars

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 6-ounce jars to leave plenty of room for stirring in granola or other toppings.
Plain Greek yogurt provides a thick, creamy texture, but regular or dairy-free yogurt may also be used.
Let the fruit compote cool completely before layering it with the yogurt.
Store fruit on the bottom yogurt covered in the refrigerator for up to 4–5 days. Keep granola and other crunchy toppings separate until serving.

Nutrition