Ingredients:

  • 1 cup (150 g) Blackberries (fresh or frozen)
  • 1 cup (150 g) Blueberries (fresh or frozen)
  • ¼ cup (60 ml) Water
  • 2–3 Tbsp (30–45 ml) Honey or Maple Syrup (adjust to taste)
  • ½ tsp (2.5 ml) fresh Lemon Juice
  • 1 small Cinnamon Stick (optional)
  • ½ tsp (2.5 ml) Vanilla Extract
  • Pinch of Salt
  • 5 cups (350 g) Greek Yogurt (Full fat or 2%)
  • 1 tsp (5 ml) Optional Sweetener (Honey/Stevia, for yogurt base)
  • Slivered Almonds or Walnuts (toasted, for garnish)
  • Fresh Mint leaves (chopped, for garnish)
  • Lemon Zest (for garnish)

Instructions:

  1. Combine Ingredients: Place the blackberries, blueberries, water, sweetener (honey/maple), and the pinch of salt into a small to medium saucepan.
  2. Initial Simmer: Bring the mixture to a gentle boil over medium heat, stirring occasionally.
  3. Reduce Heat and Macerate: Reduce the heat to low. Add the cinnamon stick and vanilla extract. Allow the mixture to simmer gently for 8–10 minutes. The berries will begin to break down and release their juices.
  4. Check Consistency: Stir well. Once the sauce lightly coats the back of a spoon and has reduced by about a third, remove the pan from the heat.
  5. Finish the Sauce: Stir in the fresh lemon juice. Taste and adjust sweetness if necessary. Remove and discard the cinnamon stick. Allow the compote to rest for 2-3 minutes while preparing the yogurt.
  6. Prepare the Yogurt: Divide the chilled Greek yogurt evenly between the two serving bowls. If using, stir a teaspoon of optional sweetener into the yogurt before dividing.
  7. Serve the Sauce: Immediately spoon the warm berry compote over the cold yogurt base. The contrast in temperature is key!
  8. Garnish and Serve: Top with toasted nuts for crunch, a fine grate of lemon zest, and a few freshly chopped mint leaves. Serve immediately.