Recipes>Yoghurt Recipes
Mary Berry’s Rosy Fruit Compote with Yoghurt and Honey
by Mary Berry from Mary Berry Everyday
Easy
Serves 6
Total 25min
Prep 25min
Whether you serve it for breakfast or as a healthier dessert, this Rosy Fruit Compote with Yoghurt and Honey is quick, easy, and bursting with flavour. As seen on BBC2’s Mary Berry Everyday.
Discover more delicious Yoghurt recipes
From tangy dressings to cooling dips
From the book
Mary Berry Everyday
Mary Berry
Mary Berry Everyday
120 simple yet delicious recipes for everyday cooking
All the recipes from the BBC TV series
Classic favourites the whole family will enjoy
Buy From
Introduction
I so love serving fruit salad as a dessert, especially when all the fruits are in season and tasting their very best. The coulis provides a lovely fresh sauce that is less sweet than a syrup, while honey-sweetened Greek yoghurt makes this a healthier treat.
Tags
Ingredients
| For the compote: | |
|---|---|
| 300g (11oz) | fresh raspberries |
| 6–8 tbsp | icing sugar |
| 150g (5oz) | seedless red or black grapes, halved |
| 300g (11oz) | blueberries |
| 3 | nectarines, sliced (see tip) |
| 100g (4oz) | strawberries, hulled and quartered or halved |
| For the yoghurt mix: | |
| 600g (1lb 5oz) | natural Greek-style yoghurt |
| 2 tbsp | runny honey |
Essential kit
You will need: a blender
Method
To make a coulis for the compote, place half the raspberries in a small blender, add 6 tablespoons of the icing sugar and whizz until smooth. Push through a sieve set over a large bowl and discard the pips.
Add the remaining raspberries to the bowl of coulis with the grapes, blueberries, nectarine slices and stir to combine. Taste, adding a little more icing sugar if needed, depending on the sharpness of the fruit.
Mix the yoghurt and honey together in a separate bowl. Add the strawberries to the compote and serve with a dollop of the yoghurt mix (see tip).
PREPARE AHEAD :The compote (minus the strawberries) can be made up to 12 hours ahead and kept in the fridge. Add the strawberries just before serving.
The yoghurt mix can be made up to 2 days ahead and kept in the fridge (see tip).
MARY’S EVERYDAY TIPS : There’s no need to peel the nectarines as they have tender skins. When peaches are in season, these would be just as delicious too, but peel the skins first. To loosen the skins, briefly dunk in hot water, then cold, to prevent the peaches from cooking.
For speed, you could substitute the yoghurt mix with one of the many honey-flavoured Greek yoghurts available in supermarkets.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Mary Berry recipes
View all
Mary Berry’s The Ultimate Chocolate Roulade
by Mary Berry from Mary 90: My Very Best Recipes
Mary Berry’s Baked Salmon with Parmesan Crust
by Mary Berry from Mary 90: My Very Best Recipes
More Yoghurt Recipes
View all
Nadiya Hussain’s Yoghurt Chicken
by Nadiya Hussain from Nadiya’s Simple Spices
The Ottolenghi Test Kitchen’s Grilled Courgettes with Warm Yoghurt and Saffron Butter
by Yotam Ottolenghi , The Ottolenghi Test Kitchen Team, Noor Murad from OTK: Shelf Love
More Sweet thing Recipes
View all
Air Fryer Mince Pie Lattice Slice
by Clare Andrews from The Ultimate Air Fryer Cookbook: 15 Minute Feasts
Cinnamon Stars – Zimtsterne
by Anja Dunk from Advent
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
