Yoghurt & Fruit Preserve Recipe

Combine and chill

In a medium bowl, whisk the Greek yoghurt until smooth. Stir in the honey, vanilla extract, and lemon zest until evenly combined. Taste and adjust sweetness with an additional 1/2 tablespoon honey if desired. Cover and refrigerate while you prepare the fruit preserve (at least 10 minutes).

Prepare fruit

If using large strawberries, hull and quarter them. If using frozen berries, measure them while still frozen (no need to thaw).

Cook the fruit

Place the mixed berries, granulated sugar, lemon juice, and water in a small saucepan over medium heat. Stir to combine and bring to a gentle simmer. Let simmer, stirring occasionally, for 6–8 minutes until berries break down and liquid becomes syrupy.

Thicken the preserve

In a small bowl or cup, mix the cornstarch with 1 teaspoon cold water to make a slurry. Stir the slurry into the simmering fruit and continue cooking for 1 minute, stirring constantly, until the preserve thickens slightly. If it becomes too thick, add 1–2 teaspoons of water. Remove from heat and let cool for 10 minutes — it will continue to thicken as it cools.

Optional texture

If you prefer a smoother preserve, press the cooked berries through a coarse sieve or mash lightly with a fork for chunkier texture.

Spoon the chilled yoghurt into four small bowls or two larger serving dishes. Spoon the warm (or cooled) fruit preserve over the yoghurt in portions, leaving some streaks for a marbled look, or layer the preserve between yoghurt for parfait-style presentation.

Sprinkle each serving with toasted sliced almonds or granola and garnish with fresh mint leaves if using. Serve immediately if you like contrast between cool yoghurt and warm preserve, or refrigerate both components and serve chilled.

Store any leftover fruit preserve in an airtight container in the refrigerator for up to 7 days. Yoghurt will keep per its best-before date; combine just before serving for best texture.