Tuesday, May 7, 2013
Strawberry-Rhubarb Yogurt + Recipe
Today I made a fruit compote which I then pureed for fruit-on-the-bottom yogurt! I used strawberry and rhubarb for the fruit and vanilla Greek yogurt (store-bought, I'm not DIY savvy enough to make homemade yogurt... yet).
I hybridized two recipes to come up with my strawberry-rhubarb yogurt, Strawberry-Rhubarb Compote from Low Fat Cooking on About.com and How to Make Your Own Fruit-Bottom Yogurt from Simple Bites.
My recipe is below - it turned out great and I can't wait to have it for breakfast tomorrow! This would also make a delicious and healthy, gluten-free dessert!
Strawberry-Rhubarb Yogurt (Gluten-Free)
~2 cups cut strawberries
~2 cups cut rhubarb
2/3 cup sugar
1/3 cup orange juice
1-2 tablespoons cornstarch (dissolve in a little water)
Mix strawberries, rhubarb, sugar and orange juice in a medium saucepan and bring to a boil. Once the mixture begins to boil, reduce to a simmer and cook for about seven minutes, or until fruit is soft. Mix cornstarch with a little bit of water, and add to mixture. Take off the heat and allow to cool. Once mixture is cool, puree in a blender until smooth (optional). Refrigerate. Add desired amount of fruit mixture or puree to yogurt. Enjoy!