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
- 1 pound strawberries trimmed and diced into bite-size pieces
- 1 tablespoon honey or maple syrup
- 1 teaspoon lemon zest
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup freeze-dried raspberries
- 2 tablespoons almonds
- 2 tablespoons pistachios
- 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.
- 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.
- Combine 1 cup of yogurt (about one serving) and a few spoonfuls of strawberries in a bowl and top with the crunchy topping.