Those no fuss fruit yogurts are at once a good way to tweak your yogurts as you wish, to not waste any syrup coming from a previously made compote (for instance), but also to enjoy flavored yogurts without having to also enjoy all the additives and sugars that are usually added to. I took the habit to make my own seasonal fruit purée and stewed fruits, with which I top my bowls of yogurts, granola or porridge. One thing happening almost every single time is that I have to deal with all the syrup coming from the fruits when they were cooking. Since I started again to work on a full-time schedule, I try as much as I can to prepare my meals for the coming week, in one big time: that can include batches of quinoa, roasted veggies, soup, hummus, tapenade spread, or chia pudding and fruit compote to eat on the mornings.
Those no fuss fruit yogurts are also included into the list, so that I only have to throw some in my morning bowl, coming with granola, pieces of fruits or chia pudding. They literally ask 5 minutes of your time to be ready and don’t require any particular cooking skills, which make them affordable for absolutely everyone. If you’re not used to make fruit compotes or stewed fruits at home, you can still use the syrup from fruit cans that you don’t know what to do with; this one might definitely be richer in sugar than the homemade version – I’m used to not add sugar into my fruits compotes, or only one spoon of honey or coconut sugar, from time to time – at least you won’t have to throw it away.
As I’m late in my blog post schedule, as always, I shot this recipe a while ago, when it was still decent to eat cherries, so don’t be suprised to see some here – I obviously don’t eat cherries in October. So far, I’ve been doing this no fuss fruit yogurt recipe with different flavor variations: cherries, peaches, blackberries or cardamom-pear. One advantage of this recipe, if you opt to make it as part of your week meal prep, is that it can also be used as a base for your chia pudding for instance. It’s definitely going to add an exciting touch to a bland plain or coconut version. Regarding the yogurt base, I usually use sugar-free coconut or almond soy yogurt to make the recipe, but using Greek style yogurt is also completely fine.
More low-sugar breakfast recipes:
Nutty chocolate & amaranth granola
Fall granola with sweet potato & spices
Whole spelt banana & coconut bread
- 500g vegetal yogurt
- 150ml natural fruit syrup - after reduction
- 1. Pour in a blender yogurt and fruit syrup of your choice, obtained after reduction of the fruits during cooking. You need approximately 150ml syrup per 500g yogurt, but you can adjust the quantity depending of the sweetness of the fruit as well as the intensity of taste you want to obtain.
- 2. Blend for about 1 minute, until you get a homogeneous and smooth yogurt. Adjust the quantities if needed, then pour fruit yogurt into a big airtight jar or a few smaller ones. You can store it in fridge for about 10 days.
If you'd like to obtain a yogurt drink, just add a bigger amount of syrup to the yogurt.