Gosh, have I been on a yogurt kick lately! So much so that I feel a little guilty for the amount of plastic that’s been making its way to the recycle bin. In an effort to reduce the amount of single serve cups {and refined sugar} I’m consuming, I took it upon myself to test out a homemade version. And I can’t believe I haven’t been going about yogurt this way all along.
Coconut sugar is much lower on the glycemic index than granulated sugar, making it a completely decent choice for breakfast and dessert alike. And if blackberries aren’t your thing, you can swap out blackberries for blueberries or strawberries.
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Homemade Fruit on the Bottom Yogurt
By Published: January 24, 2016
- Yield: 4 Servings
Gosh, have I been on a yogurt kick lately! So much so that I feel a little guilty for the amount of plastic that's been making its …
Ingredients
- 10 ounces frozen blackberries or other frozen fruit
- 1/2 cup coconut sugar
- 2 teaspoons quick cooking tapioca
- 1/2 lemon juiced
- 2 cups plain Greek yogurt 2%
- lemon slices optional
Instructions
- Add blackberries, coconut sugar, tapioca and lemon juice to a pot.
- Cook over medium heat, stirring and mashing fruit frequently, for 10 minutes.
- Ladle equal amounts of fruit into 4 cups and let cool in the refrigerator for about 20 minutes.
- Spoon 1/2 cup of Greek yogurt over fruit.
- Garnish and serve.
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Looks so good! I’m a huge yogurt fan.
Thank you and me too! I didn’t eat yogurt for a while and now I can’t get enough!