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Fruit on the Bottom Yogurt

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: egg free, gluten-free, lowfat, nut free, strawberries, vegetarian, yogurt
Servings: 4 servings
Calories: 154kcal


  • 2 cup strawberries, frozen, unsweetened
  • 1 tablespoon honey
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 2 cup yogurt, vanilla, low-fat


  • Place fruit and honey in a medium-size saucepan. Bring to a simmer, stirring frequently. The fruit should begin to break down while it cooks, but using a fork or potato masher will help with this as well.
  • In a small bowl, stir together cornstarch and water until cornstarch is dissolved; pour into fruit mixture. Simmer 5 minutes or until thickened and no longer cloudy, stirring often. Allow to cool.
  • Add two tablespoons fruit compote to each of 4 bowls or cups, then top each with 1/2 cup yogurt.
  • Enjoy!


Calories: 154kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 83mg | Fiber: 2g | Sugar: 25g