Rich sweet berries and creamy thick yoghurt combine to make the most delicious berry yoghurt that is delicious for breakfast or as a guilt-free dessert.
If you have fresh berries you can swap these for the frozen berries however frozen berries are a great idea as they are available all year around, we like to freeze fresh berries in summer when they are cheap and in abundance to use throughout the year.
Full fat pot set yoghurt is best for a thick creamy yoghurt however if you prefer to use a low fat Greek yoghurt that will also work well.
250 grams of mixed frozen berries (blackberry, blueberries and raspberries)
2 teaspoons of honey
1 tablespoon of water
3 cups of thick plain Greek yoghurt
In a small saucepan add berries, honey and yoghurt, cook on medium heat for about 10-12 minutes until berries are fully cooked through, keeping an eye them and stirring occasionally. Add a little more water if needed. With a fork gently mash the berries so that they form a thick sauce. Remove from heat and set aside. Allow to fully cool.
Once the berries are completely cool, mix through Greek yoghurt. If you want a more rustic yoghurt just food the berries through the yoghurt or if you prefer you can mix the berries through thoroughly fit a beautiful lilac hued yoghurt.
Refrigerate for 1 hour and then serve – we love to serve this yoghurt with crunchy granola, chopped pistachio nuts and extra berry sauce for a delicious breakfast that is packed full of berry goodness. Enjoy!
This yoghurt will keep in the fridge for a few days so make up enough in advance and enjoy it all week.