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Breakfast recipe · from the recipe book

Honey Cinnamon Yogurt Pudding with Berries

A silky stovetop cinnamon pudding sweetened with honey, finished with tangy Greek yogurt for a thick, creamy spoonful under juicy strawberries and blueberries.

Honey Cinnamon Yogurt Pudding with Berries

Ingredients

  • 2⅓ cups (550 ml)560 gWhole milk
  • ¼ cup32 gCornstarch
  • 3 tbsp60 gHoney
  • 2 tsp5 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 1¼ tsp5 gVanilla extract
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfatat room temperature
  • 1 cup sliced160 gStrawberriessliced
  • ¾ cup120 gBlueberriesrinsed and patted dry

Steps

  1. In a medium saucepan, whisk the cornstarch, cinnamon and salt together until no lumps remain.
  2. Whisk in about a quarter of the whole milk to make a smooth paste, then whisk in the remaining three-quarters of the whole milk and the honey.
  3. Cook over medium heat, whisking constantly, until the mixture bubbles and thickens, about 6 to 8 minutes; let it bubble gently for 1 more minute while whisking.
  4. Take the pan off the heat and whisk in the vanilla. Let the pudding cool for 10 minutes, whisking now and then.
  5. Whisk the Greek yogurt into the warm pudding until smooth and glossy.
  6. Divide the pudding among 4 bowls or jars, press plastic wrap onto the surfaces and chill until set and cold, at least 3 hours.
  7. Just before serving, top each pudding with the strawberries and blueberries.

Contains: Milk.

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

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