Homemade Berry Yogurt Cups

We just got back from a weeklong trip to Canada for my sisters’ wedding, it was a magnificent weekend of celebrations, and we are thrilled to have a new brother-in-law! Driving home yesterday, we realized that in all the wedding festivities, it sort of slipped our minds that we have a food blog to write!

In the meantime, we have been busy cooking and eating summer produce and I wanted to share a simple make-ahead breakfast I have been eating this berry season. It all started with a craving for a decent berry yogurt cup; just a simple cup with plain yogurt and some fresh tasting berry puree that didn’t have the caloric count and saccharine sweetness of an ice cream Sunday. It turned out that this was a tall order! My grocery store hunt yielded a host of unpalatable and over-priced results, so I decided to try my hand at making yogurt cups at home. These Homemade Berry Yogurt Cups are simple to make and delicious to eat, a refreshing summer breakfast on the go.

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Yield: Makes 4 portions in small canning jars



  • 1 pint berries (blackberry, raspberry, or blueberry)
  • 1 tablespoon water
  • 1/2 teaspoon cornstarch
  • 2-4 tablespoons honey/maple syrup/sugar (adjust to your desired sweetness)
  • squeeze of lemon juice
  • 1 container Greek yogurt


  1. Prepare four small containers with lids (we used small canning jars).

  2. Heat the fresh berries, cornstarch, water and sweetener in a small saucepan on medium heat. Stirring to fully dissolve the cornstarch and sweetener before the mixture boils. Bring to a boil and let simmer at medium heat for 5 minutes until the mixture is slightly thickened and gently cooked. Taste and adjust sweetener to your preference, some berries will be tarter than others. Puree or mash the berries if you prefer a smoother texture. Set aside to cool.

  3. Divide the cooled berry mixture between the four small containers. Layer the Greek yogurt overtop the berry mixture. Cover and refrigerate. Serve cold with granola, nuts, fruit and or maple syrup. Keeps refrigerated for 5 days.