DIY Fruit on the Bottom Yogurt

6 cups of yogurt with fruit compote on the bottom, in 3 different flavors.

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These healthy fruit on the bottom yogurt cups are made with real fruit, minimally sweetened and thickened with chia seeds rather than cornstarch for an added boost of fiber! They are perfect for breakfast or as an after-school snack.

Prep Time5

Cook Time10

Cooling Time15

Total Time30

Course: Breakfast, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: fruit bottom yogurt, fruit on the bottom yogurt, fruit yogurt, real fruit yogurt cups

Servings: 4-oz cups

Calories: 128kcal

Author: Sacha

Equipment

1 small saucepan
1 wooden spoon
1 potato masher or immersion blender optional
1 medium mixing bowl
6 4-oz sealable glass jars or plastic containers

Ingredients

2 ½ cups fresh or frozen fruit
1 tablespoon black or white chia seeds
2 tablespoon honey or maple syrup divided
2 cups plain regular or Greek yogurt

Instructions

Place the fruit in a small saucepan and cook it on medium heat for 5-10 minutes, stirring regularly, until it has softened and released its juices. If the fruit isn't very "juicy" and you find that it is sticking to the bottom of the saucepan, add a couple tablespoons of water to help break it down.
If needed, use a potato masher or immersion blender to break up any large chunks of fruit that haven't broken down during the cooking process. (This step is rarely necessary for berries.) You can also blend the mixture in a blender or food processor for a few seconds before returning it to the saucepan.
Add ½ tablespoon of honey, tasting the fruit mixture and adding more honey if needed to remove excess tartness. (Tarter fruit will require more sweetener.) Stir in the chia seeds and cook for 3-5 more minutes on your element's lowest heat setting, stirring frequently. Remove from heat and place in the fridge to cool.
While the fruit compote is cooling, pour the yogurt into a bowl and stir in the remaining 1 ½ tablespoons of honey. Taste and adjust the sweetness as needed—the yogurt should only taste slightly sweet, as it will be combined with the fruit compote when eaten.
Once the compote has cooled, divide it equally between six sealable 4-ounce mason jars or containers. (You will have about 1 ½ - 2 tablespoons per jar.) Add about ⅓ cup of the sweetened yogurt on top of the fruit compote, dividing it equally between the jars, then place the yogurt cups in the fridge until ready to consume.

Notes

*Nutritional value is an estimate, calculated based on mixed fruit and plain full-fat Greek yogurt.*

1. Ingredient notes: Works well with any fresh or frozen fruit except banana and citrus. If using fresh fruit, prep it by removing stems, pits and large seeds, and chopping large fruit into smaller pieces. Black or white chia seeds will both work, but white seeds are more visually appealing when using light-colored fruit. Vanilla yogurt can be used instead of plain, but it should not be sweetened.

2. Variations & substitutions: To make this recipe lactose-free, use lactose-free yogurt. To make it dairy-free, use plant-based yogurt. To make it vegan, use plant-based yogurt and replace the honey with agave or maple syrup. To increase the protein content, use Greek yogurt and consider sweetening it with protein powder.

3. Storage & serving instructions: Store the sealed yogurt cups in the refrigerator for up to a week. For best results, stir the fruit compote and yogurt together when serving. (You can also add granola, seeds or nuts.)

4. Switching up the flavor: Try different fruit combinations, add citrus zest or add flavored extracts.

5. Helpful tips:

Thaw larger frozen fruit (optional): If using larger pieces of frozen fruit rather than berries, thawing them first can help them break down and release their juices.
Don't overcook the fruit: Cook the fruit just long enough to allow it to release its juices, but not enough to let them evaporate. Add a bit of water if it is sticking or seems too dry.
Don't add too much sweetener: The yogurt should only taste slightly sweet before it is mixed with the fruit.
Make the perfect compote: If using an immersion blender, don't over-blend the fruit. Stir a bit of water into the compote if it is too thick or too dry after cooling.

Nutrition