Homemade Fruit on the Bottom Yogurt Cups

Ingredients

• 454 g (16 ounces)fresh or frozen fruit, such as chopped peaches, strawberries, raspberries or blueberries
• 30 ml (2 tablespoons)maple syrup
• 30 ml (2 tablespoons)water
• 5 ml (1 teaspoon)cornflour
• 907 g (32 ounces)plain Greek yoghurt, or your favourite yoghurt

Instructions

1. 1

   Cook the compote

   Put the fruit in a small saucepan. Add the maple syrup, water and cornflour, then stir to combine. Cook over a medium heat for 5–10 minutes, until the fruit has softened slightly and the sauce has thickened. Leave the compote to cool completely.

2. 2

   Assemble the cups

   Spoon 2 tablespoons of compote into the bottom of each jar. Top each with about 113 g (4 ounces) of plain yoghurt, then put the lids on. Store in the refrigerator for up to 1 week.

What are fruit-on-the-bottom yoghurt cups?

They are individual pots of yoghurt layered over a fruit sauce, so the compote sits at the bottom until you stir it through. This homemade version takes inspiration from the familiar American-style shop-bought yoghurt cups, but lets you choose the fruit and sweetness.

The method works because the fruit is cooked briefly with a little cornflour, giving it a thicker texture that stays distinct beneath the yoghurt.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 4g protein, 35g carbs, 6g fat.

The fruit and maple syrup provide most of the carbohydrates, while the yoghurt supplies most of the protein and fat. Pair a pot with nuts or seeds, or serve it alongside wholemeal toast, to make a more balanced breakfast.

Choosing the fruit

Fresh or frozen fruit: Both work here, and you can use a single fruit or a mixture. Chop larger pieces, such as peaches, so they soften evenly.

Thickening the compote

Cornflour: Stir it in with the water and syrup before cooking so it is distributed through the fruit. Keep the pan over a medium heat and cook until the sauce thickens and the fruit has softened slightly.

Cool before layering

Full cooling: Let the compote cool completely before assembling the pots. This helps keep the yoghurt layer thick rather than warming or loosening it.

Portioning and serving

Even layers: Use 2 tablespoons of compote in each jar, then add about 113 g (4 ounces) of yoghurt. The eight portions use the full amount of yoghurt listed.

For breakfast: Serve a pot as it is, or add a side of toast or a handful of nuts if you want something more substantial. Stir the layers together just before eating.

Recipe notes & tips

• Use a small saucepan so the fruit sits in a compact layer while it cooks.
• Stir the cornflour thoroughly into the liquid before the compote starts to thicken.
• Keep the heat moderate and stir as needed to prevent the fruit from catching on the pan.
• Taste the cooled compote before assembling if you want to judge its sweetness.
• Use jars with lids to make the portions easy to store and take with you.

Variations

• Peach compote: Chop the peaches into small pieces so they soften evenly.
• Berry mix: Combine strawberries, raspberries and blueberries for a mixed-fruit layer.
• Honey swap: Replace the maple syrup with honey if preferred.
• Different sweetener: Use your preferred sweetener in place of the maple syrup.
• Yoghurt choice: Use your favourite plain yoghurt in place of Greek yoghurt.

Common mistakes to avoid

• Adding hot compote: It can loosen the yoghurt; cool the fruit completely before layering.
• Skipping the cornflour stir: Lumps can form; mix it thoroughly with the water and syrup.
• Cooking too briefly: The sauce may remain thin; cook until it visibly thickens.
• Cooking too long: The fruit can lose its pieces; stop once it has softened slightly.
• Overfilling the jars: Leave room for the lid and keep the fruit and yoghurt layers neat.

How to store

Keep the sealed jars in the refrigerator for up to 1 week. These cups are served chilled, so no reheating is needed; stir the layers together before eating if you like.

Frequently asked questions