Fruit on the Bottom Greek Yogurt Snack Cups
Ingredients
Yogurt Fruit Cups
- 1/2 cup greek yogurt
- 1/2 tablespoon honey
- 2 tablespoons strawberry compote
Strawberry Compote:
- 2 cups strawberries (fresh or frozen)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 pinches salt
Instructions
Strawberry Compote:
- In a medium saucepan, combine the berries, maple syrup, vanilla extract, lemon juice, and pinch of salt.
- Cook over medium heat, stirring occasionally with a rubber spatula, until the berries break down, about 5-7 minutes. Mash the berries with a fork or potato masher. Then simmer for an additional 5 minutes or until the sauce thickens to your desired consistency. Remove from heat and set aside to cool.
Yogurt Cup:
- In small containers or mason jars, layer 2 tablespoons of the cooled strawberry compote at the bottom. Top with 1/2 cup plain Greek yogurt mixed with 1/2 tablespoon honey. Seal and refrigerate until ready to serve.
Video
Notes
Concentrate the flavor: Cooking the fruit compote removes excess water, intensifying the berry flavor far beyond what you get with fresh fruit alone.
Cool completely: Let your compote cool before layering to prevent it from bleeding into the yogurt layer and maintaining those beautiful distinct layers.
Portion control made easy: Using small mason jars or meal prep containers helps with portion control and makes grab-and-go snacking effortless.
Level up with granola: Adding granola just before eating keeps it perfectly crunchy – try my homemade vanilla almond version for the ultimate yogurt parfait experience.
Did you make this recipe?Please let me know in the comments below how it turned out :)