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Snack recipe · from the recipe book

Lemon-Zest Mixed Berry Compote with Yogurt

Jammy strawberries, blueberries and raspberries brightened with lemon zest spooned over cool, tangy yogurt with a crunch of toasted walnuts.

Lemon-Zest Mixed Berry Compote with Yogurt

Ingredients

  • 2 cups300 gFrozen strawberries, unsweetened
  • 1¼ cups200 gFrozen blueberries, unsweetened
  • 1 cup125 gRaspberries
  • 2½ tbsp40 gWater
  • 2 tbsp25 gGranulated sugar
  • 1 tbsp15 gLemon juice
  • 2 tsp4 gLemon zest
  • 2¼ tsp6 gCornstarch
  • ¾ tsp3 gVanilla extract
  • 2½ cups600 gPlain yogurt, low-fat
  • ¼ cup chopped32 gWalnutschopped

Steps

  1. Before you start, zest the lemon for the lemon zest and chop the walnuts.
  2. In a medium pot over medium heat, toast the walnuts for 3 to 4 minutes, stirring, until fragrant; tip them onto a plate and set aside.
  3. Add the strawberries-frozen, blueberries-frozen, sugar and lemon juice to the same pot and cook over medium heat, stirring now and then, for 8 to 10 minutes until the berries thaw, burst and turn saucy.
  4. In a small cup, stir the cornstarch into the water to make a smooth slurry.
  5. Stir the slurry into the pot and simmer for 1 to 2 minutes until the compote thickens and turns glossy.
  6. Take the pot off the heat and gently fold in the raspberries, lemon zest and vanilla so the raspberries keep some shape.
  7. Cool the compote for about 15 minutes, then transfer to a covered container and refrigerate promptly until cold, about 45 minutes. Keep refrigerated and use within 3 days.
  8. To serve, spoon the yogurt into four bowls, top with the chilled compote and sprinkle with the toasted walnuts.

Contains: Milk, Tree nuts.

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

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