Vanilla yoghurt with warm berry compote

Vanilla yoghurt with warm berry compote

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

There is something decadent about ice-cold yoghurt topped with warm, sticky berries; it tastes more like a dessert than a breakfast, which is never a bad thing. Unexpectedly, the sweetness comes from the vanilla yoghurt, while the warm berry compote has a lemon hit. These soft berries break down easily during cooking and make the fastest compote, but do experiment with other berries as the seasons change.

Ingredients

Quantity Ingredient
100g blackberries
100g raspberries
100g blueberries
1 unwaxed lemon, juiced
500g non-dairy vanilla yoghurt
fresh mint leaves, to decorate

Method

  1. Add the blackberries, raspberries, and blueberries to a saucepan. Use a fork to crush them slightly, then cook over a medium heat for 5 minutes, stirring frequently.
  2. Add the lemon juice to the pan, then cook down for a further 2 minutes.
  3. Spoon the yoghurt into glasses or bowls, then pour over the compote. Decorate with mint leaves and serve warm.
Tags:
Vegan
vegetarian
blogger
little miss meat free
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