Summer berry compote with Greek yogurt

Summer berry compote with Greek yogurt

By
From
Thrive on Five
Serves
4
Photographer
Dan Jones

This beautifully coloured dessert combines a medley of lightly cooked seasonal fruit with creamy Greek yogurt. This dish is ideally prepared the night before to allow the compôte to get really cold. It’s also great for breakfast. To make a more composed dish with the same basic flavours, try the Summer pudding with lavender cream.

Ingredients

Quantity Ingredient
640g mixed summer berries, stalks removed, strawberries hulled and quartered, (raspberries, redcurrants, strawberries, blackcurrants, blackberries)
50-80g soft brown sugar
1 tablespoon rose water, (optional)
1/2 orange, juiced
150ml greek yogurt

Method

  1. Place all the berries in a large, heavy-based saucepan with the sugar, rose water (if using) and orange juice. Cook over a low heat for five minutes, until the sugar dissolves and juices start bleeding from the fruit. Turn off the heat and leave in the pan to cool for 10 minutes.
  2. Strain the berries through a fine sieve into a small pan. Set the berries aside. Bring the juice in the pan to the boil, then simmer for five to 10 minutes, until the juice has reduced to a light syrup. Pour into a jug, cover and keep in the fridge.
  3. Serve the compôte with a dollop of creamy Greek yogurt and a drizzle of the syrup, which will have thickened overnight.

Top Tip:

  • Any leftover juice makes a delicious summer fruit squash. Just add water in the ratio of 1:4 juice to water, and stir thoroughly to mix.
Tags:
Healthy
five a day
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