Sunday, March 24, 2013

Berry Sauce (for Yogurt)

Yogurt with strawberry sauce
I am pretty excited about this recipe. I think I have mentioned that I follow 100 Days of Real Food and love that I can get a little bit of information at a time from blogger, Lisa Leake. I certainly do not follow all of her rules (she cooks 100% unprocessed - pretty impressive!) but I have made small changes that fit our family and this berry sauce is now one of them. We eat a lot of yogurt in our house. Ryan packs it for lunch almost every day and Vaida eats Greek yogurt on a daily basis since we can't get her to eat a lot of meat (Greek yogurt has 45% of your daily protein). Leake pointed out on her blog that yogurt should only be made from 2 ingredients (milk & active, live cultures). I took a look at the Yoplait brand in our fridge and was surprised to see 10 ingredients listed. Since then I have been buying a bulk container of plain, Greek yogurt which is healthier and a whole lot cheaper than the individual cups. Then we top it with this delicious berry sauce using real ingredients. It is so easy. It took Vaida a few times to get on board with this new yogurt but now she asks for it and loves to stir in the sauce to change her yogurt to purple or red. So far we have tried strawberries and blueberries - tomorrow I will make a raspberry sauce!
Note: You could use this sauce on top of ice cream, pancakes, and/or mixed in Cream of Wheat or oatmeal.

Yogurt with wild blueberry sauce

Berry Sauce

¾ c frozen berries
2 Tbls pure maple syrup
¼ c water
Combine ingredients in a small saucepan over medium-low heat. Bring to a light simmer and cook for 10 minutes. Remove from heat and puree with hand immersion or countertop blender.
Use immediately or store in the fridge for later.

Note: This doesn't make a huge batch so feel free to double recipe if needed. One batch seems to be enough to flavor one 32oz tub of yogurt.

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