Fruit And Vanilla Yogurt Recipe

Wash and cut

Wash all fresh fruit. Hull and halve or quarter strawberries; rinse blueberries and raspberries; peel and dice peaches or mango to yield a mix totaling about 2 cups. Slice the banana and place it in a small bowl; toss lightly with 1 tsp lemon juice to prevent browning.

If using frozen fruit, thaw briefly at room temperature or microwave on low power in 20–30 second bursts until just pliable, then drain excess liquid before combining with yogurt.

In a medium mixing bowl, combine 2 cups plain Greek yogurt, 1 tsp vanilla extract, and 2 tbs honey or maple syrup. Stir vigorously until smooth and slightly glossy. Taste and adjust sweetness—add up to 1 more tablespoon of honey if you prefer sweeter yogurt.

If you want a thinner consistency, whisk in 1–2 tbs milk (dairy or plant) until desired texture is reached.

For a lightly spiced option, stir in 1 tsp ground cinnamon and mix until incorporated.

Fold the prepared mixed fruit (about 2 cups) and the sliced banana into the vanilla yogurt base gently, leaving some whole berries intact for texture. Use a rubber spatula to combine so the fruit is evenly distributed without crushing it.

Reserve a small handful (about 1/4 cup) of fruit for garnish if desired.

Divide the fruit and vanilla yogurt evenly among 4 serving bowls or jars (about 1/2 cup yogurt-fruit mixture per serving if making 4 servings).

Sprinkle about 2 tablespoons of granola or toasted oats on each serving, and a tablespoon of chopped nuts if using. Drizzle a little extra honey (approx. 1 tsp) over each portion for shine and extra sweetness.

Garnish with fresh mint leaves and the reserved fruit. Serve immediately for best texture (granola stays crunchy).

To prepare ahead: keep yogurt base and fruit stored separately in airtight containers in the refrigerator for up to 2 days. Combine and add granola only when ready to serve to avoid sogginess.

Leftovers: store combined yogurt and fruit in an airtight container for up to 2 days. Stir before serving. Keep granola and nuts separately for up to 1 week.