This fruit sauce mix-in is a simple but delicious addition to yogurt, pancakes, ice cream, cheesecake, oatmeal, and more!
This is a really versatile recipe, and it is so very simple. That’s the best kind, right? I mentioned before that we’ve been making our own yogurt for a couple of years now. Prior to making our own, we purchased yogurt from the store that either had fruit mixed in, fruit on the bottom, or fruit in a separate compartment of the yogurt cup.
When we started making our own yogurt, I knew we would need to somehow figure out how to add our beloved fruit to our yogurt. This is the perfect solution!! It gels to the perfect consistency. It’s not as thick as a jam or jelly, but is thick enough to make it saucier than just the fruit and its juice.
This also makes a fabulous topping for pancakes or french toast (accompanied by a dollop of whipped cream, of course!), a lovely addition to a piece of cheesecake, and I especially enjoy swirling it into my oatmeal in the morning!
You can use different fruits to change things up a bit, or even a combination of fruits. You can use fresh or frozen fruit–whatever you have available!
We most commonly use blueberries or cherries, but it’s also delicious made with strawberries or peaches! When I make it with strawberries or peaches or another larger fruit, I do slice or chop the fruit into smaller pieces, as that makes it easier for the fruit to release its juices during the cooking process and provides a better consistency of topping.
- 2 cups of fruit (Fresh or frozen. Our favorites are cherries or blueberries. I’ve also used peaches and strawberries).
- ¼ cup sugar
- 1.5 tsp cornstarch
- 2 tsp white vinegar
- 1 Tbs cold water
- Place fruit and sugar into a medium saucepan and stir to combine well. Heat over medium-high heat until the fruit begins to warm and release juices.
- While fruit is warming, combine cornstarch, vinegar, and water in a small dish to form a slurry.
- Once fruit is releasing juices, bring to a boil. As soon as the fruit boils, pour in the cornstarch slurry and stir to combine. Continue stirring and allow fruit to boil for one minute. Then remove from heat and allow to cool a bit.
- At this point, you can use the fruit sauce warm if desired (such as on pancakes), or you can refrigerate until cold for mixing into yogurt.
Slightly Adapted from Annie's Eats
Amount Per Serving: Calories: 40 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 1mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 1g Sugar: 8g Sugar Alcohols: 0g Protein: 0g