Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base Yogurt
Fruit Mix
Add-ins & Garnish
Method
Base Yogurt
Prepare yogurt
Place 2 cups of plain low-fat Greek yogurt in a medium mixing bowl. Stir gently with a spoon or spatula until smooth and slightly whipped to remove lumps and create a creamy texture.
Fruit Mix
Prepare fruit
Rinse the strawberries and blueberries under cold water. Hull and quarter the strawberries. Slice the banana into 1/4-inch rounds. Combine strawberries, blueberries, and banana in a separate small bowl.
Sweeten fruit
Drizzle 1 tablespoon honey or maple syrup over the fruit and gently toss to coat evenly. Taste and adjust sweetness if needed (add up to 1 additional teaspoon if desired).
Fold fruit into yogurt
Reserve a few whole blueberries or a couple strawberry quarters for garnish if you like. Gently fold most of the fruit (leaving some for garnish) into the prepared Greek yogurt until distributed but not completely pureed—you want streaks and chunks of fruit.
Add-ins & Garnish
Add texture and spice
Sprinkle 2 tablespoons chopped walnuts or almonds over the yogurt-fruit mixture and dust with 1/4 teaspoon ground cinnamon if using. Gently fold once or leave on top for crunch.
Plate and garnish
Divide the yogurt into two serving bowls. Top each bowl with the reserved berries or strawberry quarters and 2 fresh mint leaves. If desired, drizzle an additional 1 teaspoon honey over each serving for presentation.