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Fruit Bottom Compote For Yoghurt

Fruit Compote

I’m a bit of a boycotter – of companies whose ethics are beyond reprehensible – and as a result I had to give up not one, but two of my favourite brands of yoghurt. I had to learn to make my own though, because once the nicest were no longer an option, it seemed all that was left was the very sugary, the 0% fat, or the artificially sweetened, none of which were ideal to share with my children. (With the exception of Yeo Valley, which I will still buy when I’m buying, because they’re more or less local, I’ve seen their cows with my own two eyes, and they’re actually yum and good for you at the same time. I didn’t know about them when I started making yoghurt, however.)

So the recipe I’m sharing with you now is just for the fruity component of my own fruit bottom yoghurt. For the yoghurt recipe, have a look at yesterday’s post.Fruit Compote

Fruit Bottom Yoghurt
Recipe Type: Breakfast, Snack
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 100ml
In this recipe I’m using a mix of summer fruits. You can use any berries, or any fruit. You can also use fresh fruit, but you may need to add a few teaspoons of water when you start cooking. There’s little wrong or right, really. This makes about 80 – 100 ml, which should go well with about 500ml yoghurt.
Ingredients
  • 100g frozen fruit
  • 1 teaspoon brown sugar or rapadura
  • 1 teaspoon honey
Instructions
In the Thermomix:
  1. Add all the ingredients to the Thermomix bowl.
  2. Cook at 70C/Speed Spoon/ 10 mins
  3. Check that fruit is soft and pour into sieve. Drain off the fluid and pick out some of the whole fruit, avoiding as many seeds as you can. Discard seeds and pulp (or save for fruit leather)
  4. Pour into container and top with yoghurt.
  5. Seal and keep in fridge for 2 – 3 days
On a stovetop:
  1. Add all the ingredients to the stove and bring to the boil, stirring continuously. You don’t want the sugar to burn.
  2. When fruit is soft, and some liquid has formed, remove from heat,
  3. Pour into sieve. Drain off the fluid and pick out some of the whole fruit, avoiding as many seeds as you can. Discard seeds and pulp (or save for fruit leather)
  4. Pour into container and top with yoghurt.
  5. Seal and keep in fridge for 2 – 3 days

I tend to remove the seeds as far as possible as they get stuck in the yoghurt pouches we use, or worse in my teeth. Quarter fill your yoghurt container with the compote, and top the rest with yoghurt.

Mix it all together before serving, topped with muesli or on it’s own. Yummy, no additive, no preservative, no colouring, no fake sugars. Just good for you, and only cost about 55p to make.