Strawberry Yogurt Bowl

Quite often I start off 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.