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Breakfast recipe · from the recipe book

Two-Texture Mixed Berry Compote with Yogurt

A jammy cooked blueberry-blackberry-style base folded with fresh strawberries and raspberries at the end, giving a glossy, tangy-sweet sauce with bright whole berries over cool, creamy yogurt.

Two-Texture Mixed Berry Compote with Yogurt

Ingredients

  • 2 cups300 gFrozen blueberries, unsweetened
  • 1¼ cups sliced200 gStrawberriesquartered
  • 1 cup125 gRaspberries
  • 3 tbsp45 gWater
  • 2½ tbsp30 gGranulated sugar
  • 1 tbsp15 gLemon juice
  • 1 tsp2 gLemon zest
  • 2¼ tsp6 gCornstarch
  • 4 containers (6 oz)680 gPlain Greek yogurt, nonfat

Steps

  1. Prepare first: quarter the strawberries, measure the raspberries, and zest the lemon. Set the strawberries and raspberries aside together for the end.
  2. In a small cup, stir the cornstarch into 2 tablespoons of the water to make a smooth slurry; keep the remaining water separate.
  3. In a medium pot, combine the frozen blueberries, the sugar, the lemon zest and the remaining water. Bring to a simmer over medium heat and cook, stirring often, 6 to 8 minutes, until the blueberries burst and turn saucy.
  4. Stir the cornstarch slurry again, pour it into the pot, and simmer 1 minute, stirring, until glossy and thickened.
  5. Take the pot off the heat. Gently fold in the strawberries and raspberries so they warm through but keep their shape, then stir in the lemon juice.
  6. Let the compote cool for about 20 minutes, until warm or room temperature.
  7. Spoon the Greek yogurt into four bowls and top each with a quarter of the compote.
  8. Refrigerate any leftover compote promptly in a covered container and use within 3 days.

Contains: Milk.

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

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