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Breakfast recipe · from the recipe book

Cherry-Blueberry Cinnamon Compote over Yogurt

Jammy cherries and bursting blueberries simmered with cinnamon and a touch of honey, spooned cold over thick, tangy yogurt with crunchy pumpkin seeds.

Cherry-Blueberry Cinnamon Compote over Yogurt

Ingredients

  • 2⅔ cups pitted400 gSweet cherrieshalved
  • 1 cup150 gFrozen blueberries, unsweetened
  • 1 medium130 gOrangesegmented and chopped
  • ¼ cup60 gWater
  • 1 tbsp25 gHoney
  • ¾ tsp2 gGround cinnamon
  • 2 tsp10 gLemon juice
  • 4 containers (6 oz)680 gPlain Greek yogurt, nonfat
  • ¼ cup30 gPumpkin seeds (pepitas)

Steps

  1. Halve the cherries and chop the orange segments before you start.
  2. In a medium pot, combine the cherries, frozen blueberries, water, honey and cinnamon.
  3. Bring to a simmer over medium heat, then cook uncovered, stirring often, for 12 to 15 minutes, until the cherries soften and the juices thicken and coat a spoon.
  4. Take the pot off the heat and stir in the orange pieces and lemon juice.
  5. Cool for 15 minutes, then transfer to a covered container and refrigerate for at least 45 minutes, until chilled; keep refrigerated and use within 3 days.
  6. Spoon the Greek yogurt into 4 bowls, top each with a quarter of the cold compote, and scatter the pumpkin seeds over the top.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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