For a more substantial dessert, spoon compote and yogurt over simple buttermilk biscuits and drizzle with honey.
2 cups organic strawberries, halved or quartered depending on size
1 cup organic blueberries
1 cup organic blackberries
2 Tbs. Meyer lemon juice
5 Tbs. local honey, divided1 cup organic raspberries
8 oz. plain non-fat Greek yogurt*
1/8 tsp. vanilla extract
- In large bowl, combine strawberries, blueberries, and blackberries. Drizzle with lemon juice and 2 Tbs. honey, and mix lightly with a rubber spatula. Add raspberries, and gently fold in. Refrigerate.
- In another bowl, whisk together yogurt with remaining honey and vanilla extract until well-combined and slightly thickened. Refrigerate.
- Serve berries in large bowl with whipped yogurt on the side; or divide among small dishes and top each with a dollop of yogurt.
per serving: 94 cal; 3g pro; <1g total fat (<1g sat fat); 21g carb; 0mg chol; 12mg sod; 3g fiber; 17g sugars
*For California residents, I like and recommend Straus Family Creamery Organic Greek Nonfat Yogurt.