Mixed Berry Compote with Strained Yoghurt
By Marcus Coates, @homeinriyadh, 25th February 2021
It's Berry Easy!
Sometimes, a dessert idea presents itself that is so super-easy and super-quick to make and put together for serving, that it might seem it’s not even worth mentioning. However, if I did that, we’d all be missing out on a top yummy creation. The lesson to learn here is: don’t be a masochist in the kitchen! Just because it’s simple doesn’t mean it won’t taste great. I mean, take another look at the picture.
As this is a recipe blog with a basic recipe, and I feel compelled to write something to fill some white space, I’ll wax lyrical a little on berries and yoghurt before giving you the ingredients, method and serving instructions.
Frozen or Fresh berries?
According to a Healthline article: frozen produce is nutritionally similar to fresh produce. When nutrient decreases are reported in frozen produce, they’re generally small (Mary Jane Brown, 2017).
Fresh produce is often picked before it’s fully ripe for increasing shelf life during transportation. Unripe produce keeps fresher for longer, but also means that it hasn’t developed the full range of vitamins and antioxidant qualities that it could have had if left in the field longer. On the other hand, fresh produce destined to be frozen is picked at peak ripeness, which means the nutrient value is higher at the point of freezing.
The bottom line?
Unless you live next door to a farm and buy local, the nutritional value difference between frozen and fresh products might not be as vast as you might previously have imagined. So save some bucks and load up the freezer with frozen berries and vegetables or move next to a farm.
Help, I’ve strained my yoghurt!
So what? I hear you say. Isn’t all yoghurt an excellent source of calcium, potassium, protein, zinc and vitamins B6 and B12? They are, but all yoghurts are not created equal. Aside from having a thicker and creamier texture - strained yoghurt or Greek yoghurt - also contains probiotic cultures, is low in lactose, and contains twice the protein of other yoghurts.
According to Judith Rodriguez, PhD, RD, on health website Nourish by WebMD, Greek yoghurt is one of the best health foods on the planet and is excellent for weight control, as it keeps you feeling fuller for longer due to the increased protein content.
So, back to the berries and yoghurt recipe.
Ingredients (serves four – or two people with appetites)
I x pack of frozen mixed berries (or a mixture of fresh berries if you prefer)
1 x tub of natural strained yoghurt
2 x tablespoons of sugar
Method
Place the berries in a saucepan on a low heat and add the sugar. The heat and sugar will draw out the juice of the berries and soften them. Remove from the heat once the sugar dissolves and the berries are just starting to become less firm. That’s about five minutes.
Are we done already? Yep.
Serving
Ladle the warm berry compote into individual bowls. Add a big spoonful of strained yoghurt.
Get ready for taste overload!
Did I mention it was a super-easy and super-quick dessert?
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Here's some fresh berry humour to finish:
I Went to the shop today to buy some blackberries and strawberries to make a crumble, but they didn’t have any. It was a fruitless trip.
Why was the raspberry by himself? Because the banana split.
Bye!
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