Yogurt with fruit and granola is one of my favorite snacks. I just can’t get used to the taste of plain greek yogurt. It has to be sweetened somehow in order for me to eat it. That’s why I love the greek yogurts that come with the fruit syrups on the side, so you can imagine my excitement when I discovered how to make my own yogurt topping. The process is surprisingly easy and doesn’t take much time at all. Fruit is cooked down on the stove along with a little sugar, cornstarch and lemon juice.
I almost always use strawberries, but you could definitely try using blueberries, peaches, raspberries, or whatever else you think might work. This past summer, after I picked peaches, I actually made a peach AND strawberry topping that was insanely good. I wish I had made more and put it in the freezer, so I could enjoy it now in the middle of this snowstorm. One batch of topping calls for 2 cups of fruit, so you can definitely combine different fruits and make many amazing variations.
This recipe works well for both fresh and frozen fruit. It is obviously best to use what’s in season, but since I love strawberries so much, I just use frozen strawberries all winter. I also use Truvia in place of granulated sugar in this recipe. Truvia is an all-natural calorie free sweetener, so this recipe doesn’t have the added processed sugar that the store bought versions have. Making your own yogurt topping might seem like extra work, but I promise you can make a batch of this in less time than it takes you to go to the grocery store. While you are at it, make some homemade granola, and then enjoy delicious breakfasts and snacks all week long!
Strawberry Yogurt Topping
2 cups of strawberries
2 packets of Truvia sweetener, approx. 2 Tbsp.
1 1/2 tsp. cornstarch
1 Tbsp. cold water
2 tsp. freshly squeezed lemon juice
In a small saucepan, combine fruit and Truvia. Heat over medium heat, until the fruit begins to release its juices. Mix the cornstarch, water and lemon juice together until thoroughly combined. Add it to the saucepan. Bring to a boil and then reduce heat to a simmer and cook for several minutes, until thickened. Remove from heat and store in the fridge for up to 5 days.
Source: Adapted from Annie’s Eats