Not a word of a lie, this recipe helped me get through finals. Finals are a very strange time of the year, since you no longer have classes it feels like you have more time than you know what to do with, but also not nearly enough time to prepare for your finals. My last week of finals was a grind. I had a history final coving the entire 20th century and accounting. Let me tell ya, I spent many hours sitting at my kitchen table writing out endless notes and trying desperately to get bank reconciliations to balance, it was no bueno. In the end I got through it, but I really had to stay on top of my work to get it all done. Having prepped food on hand is always key for me during these busy times (so basically every day of my life).

When I was a kid I was a fruit-bottom yogurt fiend. You know, the little tubs of yogurt with the fruit at the bottom that you have to mix up before eating? I could down those like nobody’s business. Making mix-bottom yogurts, or ‘yogurt pots’, at home is incredibly simple and extremely delicious. My recipe here uses mixed berries, but any fruit would be sufficient here.

During finals I had at least two or three of these in the fridge at all times. On the morning that I moved out of my residence I quickly scarfed one of these down to power me through the process of moving my entire bedroom down five floors and into the back of my car, it worked wonders.

So if you’re a busy body like me or you just really like to reminisce on a childhood favourite I’d suggest that you give this recipe a go. Let me know if you do!

xx

Ashley

Mixed Berry Yogurt Pots

Author: Ashley

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Servings: 4 Yogurt Pots

Ingredients

Mixed Berry Compote

• 4 cups frozen mixed berries
• Juice of 1/2 a lemon
• 1/2 teaspoon ground cardamom
• 1 tablespoon maple syrup

To Assemble

• 2 cups yogurt of choice (I use unsweetened coconut yogurt)
• 4 tablespoons nut butter of choice
• granola of choice
• bee pollen (optional)

Instructions

• Add the compote ingredients to a medium pot over low heat. Bring to a simmer, stirring often. Allow the compote to simmer for 20 to 30 minutes or until thickened. Remove from the heat to cool for about 10 minutes.
• Once the compote has cooled a bit you can assemble the yogurt pots. Start by spooning an equal amount of the compote into 4 small clean jars or containers. Add half a cup of yogurt to each pot and then top it off with some nut butter, granola, whatever you please really!
• Enjoy right away or store the pots in the fridge for up to one week to enjoy as a quick grab-and-go breakfast or snack.

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