Fruit-flavored yogurt is such a fresh, satisfying, and tasty treat. It also makes an easily packable snack for the whole family. The problem with commercial yogurts is they are usually filled with sugar, preservatives, and something you can’t pronounce. For a long time, my family and I did not eat yogurt because I could not find brands that did not have added sugar and thickeners in them. As my kids began going on strike against this yogurt ban in my house I decided to try to come up with a solution.
I developed a lovely Homemade Probiotic Coconut Yogurt, which has only 3 ingredients! How great is that? This went over really well. Each morning I found myself scooping this creamy yogurt into to-go containers and then cutting up fresh fruit to go on top. This took up precious time in the mornings; I had to find a better way.
This is where I decided to use fresh fruit to create a preserve that I would scoop into the bottom of little jars, top with the yogurt and add the lids. Boom! Bottom fruit yogurts that are fresh, homemade, refined sugar-free, and ready to grab and go. This is by far one of my favorite lunchbox and late-night treat snacks.
This strawberry rhubarb and peach preserve are so fresh, that I scoop it into the bottom of the jars, which compliments the coconut yogurt so nicely. The great part about this basic recipe is you can substitute any fruit that you like, blueberries, raspberries, mangos, etc. The options of your homemade bottom fruit yogurt combinations are truly endless.
While cutting rhubarb from the garden to make this strawberry rhubarb preserve, there was someone wanting to a game of play peek-a-boo with me…. my bulldog, Hamish! He appears to love my garden as much as I do. He is always watching me intensely as I am harvesting in hopes of getting a little snack. Hamish and I had as much fun making these cute little jars, as we did eating them. We hope you enjoy them too 🙂
Bottom Fruit Coconut Yogurt Jars: 2 ways
Ingredients
For the Strawberry Rhubarb Bottom Layer
- 2 cups sliced strawberries
- 1 cup chopped rhubarb
- 1/2 cup date puree (1/2 cup dates to 1/4 cup warm water)
- 1/8 cup fresh lemon juice
Coconut DIY Probiotic Yogurt
- 1/2 cup Yogurt per jar Check the recipe link above in this post for the recipe
For the Peach Bottom Layer
- 12 peaches sliced
- 1 1/2 cup date puree (1.5 cup dates to 1/2 cup of warm water)
- 1/4 cup fresh lemon juice
Instructions
Fruit Bottom
- Chop the fruit of choice into bite-size chunks and add to a large thick bottom pot
- Add the lemon juice and mash the fruit with a potato masher.
- Add the date mixture and stir. To make the Date puree, take your soaked and pitted dates with the warm water and process in a blender or food processor until well mixed (you could substitute coconut sugar if you are ok with the refined sugar, but I love the added fiber from dates and the caramel notes it brings to the fruit layer).
- Bring the pot to a boil over medium-high heat, being careful to stir the jam so it does not burn.
- Turn the heat down to medium and let it cook for 25-30 minutes, stirring often to prevent burning.
- Take the pot off the heat and let it cool. At this stage, if you prefer a smoother consistency, use an immersion blender.
Assembly
- Once completely cooled, scoop about 1-2 tablespoons of this strawberry- rhubarb preserve into the bottom of small mason jars.
- Top with ½ cup of Probiotic Coconut Yogurt, Secure the lid, and store in the fridge for 7-10 days.
- For the peach flavor, follow the same assembly but use the 3 Ingredient Peach Jam recipe for the fruit bottom.