Berries on the Bottom Yogurt Pots

These creamy yogurt pots are one of my favorite ways to turn homemade strained yogurt into something truly special. Thick, rich yogurt layered over warm stewed berries creates the perfect combination of probiotics, protein, and naturally sweet fruit.

They remind me of those little “fruit-on-the-bottom” yogurt cups from the store—but these are made with real cultured yogurt, real fruit, and no unnecessary fillers or excess sugar.

I love keeping these in the fridge for quick breakfasts, healthy desserts, or an afternoon snack. They feel indulgent, but they’re packed with nourishment for your gut and body.

The best part? You can make them with Greek yogurt, Skyr, or Yogurt Plus strained into a thick creamy yogurt cheese texture.

Servings: servings

Ingredients

12 ounces berries(strawberries, blueberries, raspberries, blackberries, or cherries) frozen or fresh
1 teaspoon Vanilla optional
2-3 tablespoons water
3-4 cups Yogurt Strained Skyr, Greek, Yogurt Plus

Instructions

For the Stewed Berries

Add the berries to a saucepan over medium-low heat.
As the berries warm, they’ll begin releasing their juices. Stir occasionally and gently mash larger berries with a spoon or masher.
Add vanilla and sweetener if needed. ( I usually don't add this since it is sweet from the fruit).
Simmer for about 8–10 minutes until the fruit becomes soft and jammy.
Remove from heat and let cool completely. The mixture will continue thickening as it cools. I put it in the refrigerator to help it thicken.

Assemble the Yogurt Pots

Spoon a layer of stewed berries into the bottom of small jars or containers.
Top with thick strained yogurt.
Store in the refrigerator for several hours before serving for the best texture and flavor. Best eaten within a week or two.