My homemade fruit bottom yogurt recipe brings back some delicious memories. My parents were into super healthy eating when I was a little kid, and we didn’t get much in the way of sugary treats, but we were allowed to choose our own flavor of yogurt. As a child, one of my very favorite treats was Dannon’s Boysenberry yogurt. I loved digging down past the smooth white yogurt into the hidden pool of black, sweet berries and stirring until the whole container was a beautiful shade of purple.
<food daydream intermission>
As an adult, I loved the convenience of fruit on the bottom yogurt, but when I began eating what I like to call “carb smart” (with THM), I realized that there was a lot of sugar in those little cartons. That little 5.3 oz yogurt has 150 calories and 27 carbs to be exact! And the really, really naughty added sugar kind of carbs. Even the cups of Greek yogurt have sugar as one of the first few ingredients…a big no-no if you are watching your waistline.
I grew older and wiser, and after reading Trim Healthy Mama, I moved on to lower carb, higher protein Greek yogurt. Greek yogurt is sort of a food fad right now, but don’t be fooled…most of the ‘healthy’ Greek yogurt is packed with sugar and artificial thises and thats. It’s only a few grams more of protein. Let’s take a quick look at that label:
So those two cups up there? One of them has nearly TWICE the amount of carbs and sugars. And a LOT less fruity yogurty goodness inside.
What you’re looking for to go low carb is plain Greek yogurt. But plain Greek yogurt was a tough sell for me at first, because it was SO thick. And SO. not. sweet. But I discovered that Greek yogurt is actually SUPER versatile-in its unsweetened form, it’s an impressive fat free sour cream substitute. But it can easily be thinned and flavored to outshine those sugary little cups of yogurt that used to hold my heart. I’ve been using the sugar free berry syrup recipe to make instant flavored yogurt. Super easy-peasy!
But sometimes I still miss being able to choose from a whole bunch of different flavors, and just grab a carton of yogurt out of the fridge and dig in. So I decided to do something about that.
There is only ONE brand (at the time of this writing…and it’s brand new on the market) that uses stevia and has no added sugars: Oikos Triple Zero yogurt. It looks like a great option for those of us looking to avoid added sugars! Or you can make the yogurt recipe below. It’ll save you some cash, and you’ll get MORE yogurt and more flavor options.
Can I tell you how EASY it is to replicate this beloved convenience food? I can now make this fruit on the bottom yogurt recipe in any flavor of fruit that I can get my hands on.
I bought a flat of 1 cup wide mouth jars like these…they’re the perfect size to hold my yogurt treats! I love how I can see the layer of fruit on the bottom, and I can watch it all swirl together. And I can tell if I missed a spot when stirring.
I consider a cup of my homemade yogurt to be a Fuel Pull if I enjoy it as a breakfast or snack, since there is such a small amount of fruit…I don’t count berry or really even fruit carbs for just a couple of tablespoons of fruit. (Especially since some of that 2 T. is water and thickener.) I don’t like to be a number Nazi when it comes to foods…I just gauge a meal by the combination of parts, and this one adds very minimal amounts of fats or carbs. I do put some conversion & meal combination tips on the printable recipe for you, so these little cups of perfection can go S or E very easily.
It really is super simple. The recipe below is more of a guideline of how I like to make it. Feel free to sub your favorite fruits, berries, or even sugar free fruit syrups to your own taste to get the texture and flavor just like you like it. You can even mix up your flavor options by switching out the vanilla for some other flavored extracts, or blending in a little cream cheese for an S cheesecake yogurt treat! The possibilities are as big as the yogurt section at your local grocery store. 🙂
Here’s your printable Fruit on the Bottom Yogurt recipe:
- 1 large carton Fat Free Plain Greek Yogurt (I use the 32 oz. Kirklands brand from Costco)
- 2 tsp. vanilla extract, optional
- 3 packets stevia or your favorite sweetener blend to taste
- almond milk (FP) or half & half, or heavy cream (S) to thin yogurt to taste
- 1 cup fruit or berries of your choice, sliced or slightly mashed. (You can even use different fruit in each cup if you choose!)
- additional stevia or sweetener of your choice
- 1 Tablespoon water
- gluccie, optional thickener
- pinch of salt, optional
- Stir & mash your friut or berries with sweetener of your choice until nicely dissolved. If your fruit is on the dry side, add a little water to thin it down, and a small pinch of glucomannan sprinkled over the top to get a nice loose jelly consistency. Taste to test sweetness and flavor.
- If you're making all one flavor for your cups, then I do the above step in a bowl. If you are making different flavors for each cup, then you can do this step right in the bottom of the containers. Just taste test for a nice sweetness & consistency.
- Add 2 heaping tablespoons of fruit mixture to the bottom of six 8 oz. containers.
- Stir vanilla and sweetener packets into yogurt. Taste and adjust the flavors to your liking.
- Spoon yogurt over the fruit. If you want them to be very separated, you can freeze the fruit in the jar prior to adding yogurt. But I just dollop it in.
- Cover & store in the fridge for up to a week.
- Stir in your fruit when you're ready to enjoy!
Move this into a healthy carb fuel treat by serving with an additional piece of fruit or sprouted toast, or a sandwich on sprouted bread.
For a richer treat, add ¼ of cream to your yogurt blend to create an S treat.
You may use the berry syrup or peach syrup for this recipe if you have it on hand!
Anybody know where I can find some boysenberries? 🙂 What’s your favorite flavor of yogurt?