Or on Top (twss)
I eat greek yogurt every morning for breakfast. And as much as I love those with fruits or flavorings, they always seem to be packed with sugar and god knows what else. Don’t get me wrong– i still buy these sometimes because i’m lazy– but DIY toppings are just tastier. One of my favorites– is plain greek yogurt with maple syrup and bananas (oooh and mangoes, f yea). But summer time comes and things get a little fruity. I love buying all this fresh fruit- but either I eat it all in one sitting- or it sits in my fridge and I forget about it. So when it starts to turn a bit, or isn’t quite as sweet as you want to be, or you want to just turn up the notch on the flavor– and make it last for the week. I throw it in a pan for a hot minute. And presto.
Works with any fruit. for example
1 pint blueberries
1 tablespoon sugar (can increase if you want sweeter)
1 tablespoon water
zest and juice of half a lemon
put blueberries, sugar and water in a skillet. Cook for a few minutes on medium heat- will start to cook down (in maybe 3-5 minutes). smashed half with back of the spoon. finished with lemon.
same idea for peaches (for which i’d minus the zest) or any other fruit.
sooo pretty! are you going to start making yogurt next??
i should! gotta say i tried it once in andorra– justin has a super cool yogurt maker thing. but perhaps it was because i had just found the greatest yogurt ever in the andorran supermarket— but somehow the one we made…. needed some tweaking to say the least haha.