I made a delicious discovery this week. I now have my new breakfast and it couldn’t be easier! I’ve found this healthy treat to be the perfect spring & summer breakfast, snack, lunch or as a chilled delight to enjoy whenever.
My breakfast lately has been wheat toast topped with homemade almond butter and sliced bananas. Where that is a nicely rounded breakfast (healthy carbs, protein and fruit), I got so bored with it and needed to change it up. This fruit on the bottom yogurt also doubles up as a post-workout snack for me. Also, the days I’m out of the house I like to bring a jar of it with me so I have a healthy, filling snack or lunch.
Fresh blueberries are added to a saucepan with honey and a little water and cooked for a few minutes. The ‘sauce’ is then thickened with cornstarch, poured into the bottom of sealable jars and refrigerated until set. Plain yogurt is sweetened with honey and poured over the top and any toppings you like. I chose toasted sliced almonds and sweet fresh raspberries. There’s no reason not to eat a healthy, filling breakfast now, is there? If you’ve tried this Fruit on the Bottom Yogurt or any other recipe on the blog, then don’t forget to rate the recipe and let me know it turned out in the comments below. I love to hear from my readers! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.
Mango, carrot & ginger smoothie
- To toast the almonds, preheat oven to 350 degrees. Spread the almond in an even layer onto a baking sheet and bake until golden brown, about 5 minutes. Watch them because they will burn quickly.
