• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Comfy Belly
menu icon
go to homepage
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter

search icon
Homepage link
  • Recipes
  • Recipe Collections
  • Shopping List
  • Sign In
  • Join
  • About
  • Newsletter

×
Home » Cultured

Strawberry Yogurt Bowl

Apr 9, 2014 · 2 Comments

Strawberry Yogurt Bowl - Comfy Belly

There is something to be said for starting the day with a bowl of yogurt. It has a smooth, creamy texture, making it easy on the waking digestive system. And I like the shot of probiotics.

Usually I combine the yogurt with fresh fruit, and if the fruit is tart I add a drizzle of maple syrup or honey, which compliments the tartness of the yogurt as well. But my favorite topping is fresh strawberries that have been marinating in a simple sweet broth in the refrigerator. I use it over the course of a few days and once it's depleted I buy another round of strawberries and start the process all over again.

After a few hours, or an overnight sitting, this strawberry concoction turns into a slightly syrupy, strawberry compote, ready to be joined with the yogurt. Of course this would go well over ice cream, or by itself in a bowl, piled high.

For an added treat, you can sprinkle some granola on the yogurt or try a mixture of dried berries and nuts or seeds, like the topping I created here using freeze-dried raspberries, pistachios, and almonds. Pumpkin and sunflower seeds would be good stand-ins for the nuts.

Strawberry Yogurt Bowl - Comfy Belly

Strawberry Yogurt Bowl - Comfy BellyStrawberry Yogurt Bowl - Comfy Belly

Add to List Go to List Print Recipe Pin Recipe

Strawberry Yogurt Bowl

I use salted pistachios for the crunchy topping. Choose your favorite nuts or seeds to add to this mix.
The nutritional info is for 1 serving of equal parts strawberris and crunchy topping. It doesn't include the yogurt.
Servings: 8 servings
Calories: 52kcal

Ingredients

Strawberries

  • 1 pound strawberries trimmed and diced into bite-size pieces
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon lemon zest
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla extract

Crunchy topping

  • ½ cup freeze-dried raspberries
  • 2 tablespoons almonds
  • 2 tablespoons pistachios

Yogurt

  • Yogurt
US Customary - Metric

Instructions

Strawberries

  • Place the strawberries, honey, lemon zest, cinnamon and vanilla extract in a bowl and mix to blend.
  • Place the strawberry mixture in jar, cover and store in the refrigerator for several days.

Crunchy topping

  • Briefly grind each ingredient separately in a spice grinder or food processor, or by hand. The raspberries really don't need much grinding—you can break them up a bit by hand.
  • Mix all the ground up ingredients in a bowl and store in the refrigerator for a few weeks.

Yogurt bowl

  • Combine 1 cup of yogurt (about one serving) and a few spoonfuls of strawberries in a bowl and top with the crunchy topping.

Nutrition

Calories: 52kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 124mg | Fiber: 2g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 34mg | Calcium: 18mg | Iron: 1mg
  • Facebook2

Reader Interactions

Comments

    Leave a reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. susanne says

    April 09, 2014 at 9:30 pm

    I'm really looking forward to strawberry season! ;)*

    Reply
    • Erica says

      April 10, 2014 at 9:36 am

      me too! And blueberry season 🙂

      Reply

Primary Sidebar

Erica in kitchen

Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

Learn more

Recent comments

  1. Ruth Cherry on Thai Dipping Sauce & DressingJuly 6, 2025

    I usually don't have an orange around or orange juice in the summer. Has anyone thoughts on what to sub…

  2. Erica on Spring Roll SaladJuly 6, 2025

    Hi Suzanne, yes and you're welcome! I love almond butter but any nut or seed butter will work.

  3. suzanne on Spring Roll SaladJuly 6, 2025

    Oops, now I see you do make that suggestion for almond butter. Thank you for the recipe.

  4. suzanne on Spring Roll SaladJuly 6, 2025

    Have u ever tried almond butter in place of the peanut butter?

  5. Erica on Cheddar Cheese CrispsJuly 5, 2025

    Thanks, Katie! Agree :)

  6. Katie on Cheddar Cheese CrispsJuly 5, 2025

    Simple, easy, delicious.

  7. Erica on Waffle Cones {almond flour}June 30, 2025

    Hi Beth, I haven't yet so not sure. Not sure how good aquafaba binding properties are. Maybe flaxseed eggs or…

  8. Beth Reed on Waffle Cones {almond flour}June 30, 2025

    Have you tried making these egg free? I wonder if aquafaba would work?

  9. Erica on Zucchini Muffins {almond flour}June 29, 2025

    Hi Kari, whew. Def need the honey. Thank you!!

Footer

Footer

Stay in touch

  • Contact
  • Newsletter
  • About
  • Let's work together

Cookbooks

  • Cooking for the Specific Carbohydrate Diet
  • The Healthy Coconut Flour Cookbook
  • Everyday Keto Baking

Membership

  • Join
  • Account
  • Recipe Collections
  • Shopping List
Copyright © 2025 Comfy Belly | Erica Kerwien. All rights reserved.