Name: Mon Ami Gabis Vanilla Greek Yogurt Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 cups plain Greek yogurt (2% or whole milk); 1 tsp vanilla extract; 1 tbs honey or maple syrup; 0.5 tsp lemon zest (optional, for brightness); 1 cup ripe peaches, peeled and diced; 2 tsp granulated sugar; 1 tsp fresh lemon juice; 1 tbs water; 0.5 tsp cornstarch (optional, for thicker compote); 1 cup fresh or frozen blueberries; 2 tsp granulated sugar; 1 tsp fresh lemon juice; 1 tbs water; 0.5 tsp cornstarch (optional, for thicker compote); 1 cup pitted sweet cherries (fresh or frozen); 2 tsp granulated sugar; 1 tsp fresh lemon juice; 1 tbs water; 0.5 tsp cornstarch (optional, for thicker compote); 2 tbs toasted sliced almonds or granola; 2 to taste fresh mint leaves

Method

Yogurt Base

Combine and flavor

In a medium bowl, whisk together 2 cups plain Greek yogurt, 1 tsp vanilla extract, 1 tbsp honey (or maple syrup), and 1/2 tsp lemon zest until smooth and slightly airy. Taste and adjust sweetness or vanilla if desired. Chill while you prepare the compote, or serve immediately if using room-temperature compote.

Peach Compote

Cook peaches

Place 1 cup diced peaches, 2 tsp sugar, 1 tsp lemon juice, and 1 tbsp water in a small saucepan over medium heat. Stir to combine. Cook until the peaches release juices and soften, about 5–7 minutes, stirring occasionally.

Thicken (optional)

If you prefer a thicker compote, mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry. Stir the slurry into the simmering peaches and cook 1 minute more until the mixture thickens. Remove from heat and let cool slightly; compote will thicken further as it cools.

Finish

Taste and adjust sweetness or lemon. Transfer to a bowl to cool slightly before spooning over yogurt.

Blueberry Compote

Cook blueberries

In a small saucepan combine 1 cup blueberries, 2 tsp sugar, 1 tsp lemon juice, and 1 tbsp water. Bring to a gentle simmer over medium heat, stirring occasionally, until berries begin to burst and sauce is saucy, about 4–6 minutes.

Thicken (optional)

For thicker consistency, stir in a slurry of 1/2 tsp cornstarch mixed with 1 tsp cold water and simmer 30–60 seconds until slightly thickened. Remove from heat.

Cool

Let the compote cool slightly; it will thicken as it cools. Taste and adjust sugar or lemon if needed.

Cherry Compote

Cook cherries

Combine 1 cup pitted cherries, 2 tsp sugar, 1 tsp lemon juice, and 1 tbsp water in a small saucepan. Cook over medium heat until the cherries soften and release juices, about 6–8 minutes, stirring occasionally.

Thicken (optional)

If you want a thicker cherry compote, add a slurry of 1/2 tsp cornstarch mixed with 1 tsp cold water, simmer 1 minute until thickened. Remove from heat.

Finish

Allow the compote to cool slightly before serving with yogurt.

Assembly & Garnish

Spoon 1/2 cup (about) of vanilla Greek yogurt into serving bowls or jars. Top each serving with 2–3 tablespoons of your chosen compote (peach, blueberry, or cherry). Sprinkle with 1–2 tablespoons toasted sliced almonds or granola and garnish with fresh mint if desired. Serve immediately, or refrigerate separately: yogurt up to 3 days, compote up to 5 days.