DIY Fruit Yogurt

While in college, I started to eat a lot of greek yogurt.  Usually one package a day.  After realizing that there was a ton of sugar (17g in a 5.3 oz serving) in the key lime yogurt I loved so dearly, I switched to a store brand with less sugar.  After moving out of the area, I found it hard to find tasty greek yogurt that wasn’t high in sugar and didn’t cost a fortune.  I tried to eat just plain greek yogurt.  It just wasn’t that good.  Adding fruit and granola made it better, but the granola had a lot of sugar too.  Fortunately, I received a yogurt maker from my parents and have started making my own yogurt each week.  Since I don’t really enjoy plain yogurt, I need a way to flavor it.  I have started making fruit on the bottom style yogurt with a cooked fruit mixture.  It has less sugar than store bought and still tastes amazing!  The method for each flavor is pretty much the same.  Cook the fruit and thicken.  You may want to add more or less stevia depending on the sweetness of your fruit.  Store leftover fruit mixes in the fridge or freeze for longer storage.  Just pull out and thaw the night before making yogurt.  I like to make a week’s worth of yogurts at a time.  I place about 2 oz of flavoring at the bottom of a half pint canning jar and then scoop the yogurt on top.  The fruit mix begins to bleed into the yogurt by the end of the week, but it still tastes the same.  Try mixing flavors for a special treat!
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BLUEBERRY
3 pints fresh blueberries
3 T stevia
1 T lemon juice
2 T corn starch dissolved in 1/4 cup cold waterIMG_20140625_141005949_HDR-001
Add berries, stevia, and lemon juice to a saucepan.  Cook over medium heat until berries start to burst. Add in cornstarch dissolved in 1/4 cup cold water and stir well.  Continue to simmer and stir until thickened.
CHERRY
8 cups or 3lbs of sweet cherries, pitted
2 T stevia
2 T lemon juice
2 T corn starch dissolved in 1/4 cup cold water
Add berries, stevia, and lemon juice to a saucepan.  Cook over medium heat until berries release juices and reach desired texture.  Add in cornstarch dissolved in 1/4 cup cold water and stir well.  Continue to simmer and stir until thickened.
STRAWBERRY
3 lbs fresh strawberries, sliced
3 T stevia
1 T lemon juice
2 T corn starch dissolved in 1/4 cup cold water
Add berries, stevia, and lemon juice to a saucepan.  Cook over medium heat until berries release juices and reach desired texture.  Add in cornstarch dissolved in 1/4 cup cold water and stir well.  Continue to simmer and stir until thickened.
MANGO PEACH
3 mangoes, cubed (remove pit and scoop flesh away from skin)
3 peaches, peeled and cubed
2 T stevia
1/2 cup water + 1/4 cup water, divided
1 T corn starch
Place mangoes, peaches, stevia, and 1/2 cup water in a saucepan.  Cook over medium heat until fruit becomes soft.  If desired, use a hand blender to puree.  Bring mixture to a boil.  Add in cornstarch dissolved in 1/4 cup cold water and stir well.  Continue to simmer and stir until thickened.
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