Thursday, May 9, 2013

Greek Yogurt with Berry Compote and Sliced Almonds

greek yogurt with berry compote and sliced almonds

Can I do this, picturewise? You know what greek yogurt looks like with fruit on, right? I mostly eat greek yogurt at night, so I don't have light. Sometimes I eat things out of order to photograph them, but I have three things going right now and am not bigger on the inside. Or more relevantly, I could get a light box.

For the past month I've been eating greek yogurt with peanut butter, just because it's easy and freaking delicious, but do you know what peanut butter I eat: Jif. Second ingredient on the label: sugar. So. And I put honey on, too.

Sooo spring was supposed to be greek yogurt and stewed fruit anyway, which I started last year with with greek yogurt with strawberries in rhubarb, which also has a lot of sugar, and the only reason I'm not sorrier about that is rhubarb is kind of a pain. You know what, anything that's freaking delicious only when you add a lot of sugar: you are a pain. Raspberries. Cranberries. Blackberries, blueberries, and strawberries are not a pain, I like you.

For the compote:
two 12 oz bags of frozen berries
2 Tbsp honey

To serve:
greek yogurt
sliced almonds

Empty half of the berries into a saucepan. Add the honey and cook over medium high heat, stirring occasionally, for until the berries have started to break down, about 10 minutes. Add the other half of the berries and cook for 10 more minutes. Cool and put in a container in the fridge.

Serve a few spoonfuls of compote over greek yogurt with sliced almonds.