Lemon Greek Yogurt and Blueberry Compote

Posted by: on Mar 9, 2012 | 5 Comments

Serves 2

I love Greek yogurt. One morning, my significant other and I were in the kitchen trying to decide what to have for breakfast, when he suggested making our own lemon yogurt. And of course if we were going to make lemon yogurt, we needed blueberry compote as well. YUM! This is now my favorite way to eat Greek yogurt.

Ingredients

1 1/2 lemons

2 servings (about 16 ounces) Greek yogurt (I like Fage)

honey or agave

1 c. frozen blueberries

Preparation

  1. Mix the juice from 1 lemon, 2 servings of Greek yogurt, and honey or agave to taste. I like the yogurt to be just a little bit sweet.
  2. Set the lemon yogurt aside.
  3. Place blueberries, 1/2 lemon, and a couple Tbs. of honey or agave in a sauce pan.
  4. Cook on medium heat.
  5. Add a little bit of water if the mixture is dry.
  6. Cook until saucy (maybe around 10 minutes).
  7. Cool the blueberry compote.
  8. Serve the lemon yogurt with blueberry compote on top. As you can see in the picture, we also added bran flakes.
  9. Enjoy!

 

5 Comments

  1. Helen
    March 9, 2012

    What kind of camera do you use to photograph the food?

    Reply
    • Hali
      March 9, 2012

      Most of them, including this one, are just taken using my iPhone. Sometimes I make minor adjustments in Photoshop, but the new iPhone has a pretty great little camera. Otherwise, Max and I have a Cannon Powershot G9.

      Reply
  2. Jamie
    March 9, 2012

    Looks super delicious! I was actually just sitting down to the computer to look up a recipe for breakfast, good timing! But I don’t have half those ingredients, so another time, but thanks for the share.

    Reply
    • Hali
      March 9, 2012

      Let me know what you think when you try it!

      Reply
  3. Eat the Leaves » Vegan Flax and Oat Granola
    June 27, 2012

    […] This granola would go really well with my Lemon Greek Yogurt and Blueberry Compote. Although, this morning I had it with plain organic yogurt and cooked sugar […]

    Reply

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