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Homemade Fruit on the Bottom Yogurt lets you recreate the flavors of your favorite store-bought brands – but even better! Using fresh, seasonal fruits and natural sweeteners like honey or maple syrup, you can craft a treat bursting with real flavor and free of artificial additives.

A jar with fruit topped with yogurt


If you’re a big fan of yogurt (whether you’re team Greek yogurt or regular plain yogurt), you can make this easy breakfast, healthy snack, dessert, or include it in your kids’ lunch boxes. It’s a great way to get a serving of fresh fruit and protein.

It’s also an easy way to add nutrition. Using fresh fruit and honey means less sugar compared to the high fructose corn syrup and sugar content in fruit-on-the-bottom yogurt cups from the grocery store. If you make your own yogurt, even better!

Table of contents

Pouring yogurt over fruit


Make Ahead Breakfast


You can make this in an individual small container or any airtight container and store them in the fridge for a quick grab-and-go breakfast option. You can also make a smaller version for an afternoon snack.

Fruit Compote


A DIY fruit compote is simply cooking fruit with a sweetener like sugar or honey and a little water (like a chunky fruit puree or fruit sauce). This allows the fruit to release its juices and sweetness, creating a delicious sugary syrup that thickens with cornstarch or cornflour. It’s similar to the filling in my Mixed Berry Cobbler. This is also a great recipe to make for using up leftover or ripening fruit. 

Best Yogurt


Store-bought yogurt with fruit always has added sugar, so choose your favorite yogurt, either regular yogurt or Greek. You can also opt for dairy-free coconut milk yogurt.”

Fruit on the bottom yogurt toppings


I love to add a little crunch by adding toasted sliced almonds. Chia seeds are also a crunchy protein option.


If you’ve made this Homemade Fruit on the Bottom Yogurt recipe, please leave a star rating in the recipe. You can also leave a comment or ask a question below.

A jar of yogurt topped with nuts and a raspberry view from overhead

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Yield: 4

Fruit on the Bottom Yogurt

A glass jar filled with yogurt and fruit

Fresh fruit compote topped with plain yogurt.

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 4 cups (245 grams) plain Greek or regular yogurt
  • 1 ½ tablespoons + 3 tablespoons honey
  • 3 cups blueberries, or any berry you like, larger berries should be cut into bite-size pieces
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ¼ cup sliced almonds, toasted * see note
  • 4 fresh raspberries

Instructions

  1. Add the yogurt and 1 ½ tablespoons honey to a mixing bow. Mix well until combined. Refrigerate.
  2. To a small saucepan add the blueberries, 3 tablespoons honey and 2 tablespoons water and heat over medium low heat.
  3. To a small mixing bowl add the cornstarch and 1 tablespoon cold water and mix until dissolved.
  4. Bring the blueberries to a simmer, you'll see them start to break down.
  5. Stir in the corn starch mix and cook until thickened, then turn off the heat.
  6. Transfer to jars and refrigerate until cooled and set.
  7. Pour the yogurt over the cooled fruit.
  8. Serve chilled with the toasted almonds and raspberries.

Notes

* To toast the almonds, preheat oven to 350 degrees. Spread the almond in an even layer onto a baking sheet and bake until golden brown, about 5 minutes. Watch them because they will burn quickly.

Nutrition Information

Yield

4

Serving Size

1 cup
Amount Per Serving Calories 292Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 11mgSodium 64mgCarbohydrates 41gFiber 4gSugar 32gProtein 25g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Culinary Ginger
Cuisine: American / Category: Breakfast