When I first embarked on my homemade yogurt adventure, I knew that the only way for this to become a feasible and sustainable routine would be if I could also create some homemade versions of the various fruit mix-ins I love so much.  I’m just not one of those people who enjoys plain yogurt, straight up.  I need more sweetness.  Many people are perfectly content with just stirring in a bit of jam and calling it a day, but not I.  I do like jam, but on toast or a scone.  With yogurt I want something more fresh tasting, not quite as cooked down as preserves and definitely chunkier.  I set out to create a variety of flavors and was met with mostly success.  (There was supposed to be a fourth flavor here but after three attempts, it either needs a lot more tweaking or simply to be trashed.)

Thankfully these three flavors are more than enough to keep me content for now, and they are all variations on the same recipe.  You can use fresh or frozen fruit depending on what is available to you.  I used frozen since none of these are quite in season yet but I’m looking forward to making fresh versions this summer.  And don’t worry, I have plenty more ideas for mix-ins in progress so if you don’t see your favorite listed here, it’s probably on the way.  Feel free to suggest others as well.  As a small side note, the combination of yogurt with the raspberry mix-in and this granola – to die for.

  • Yield about 2 cups


2 cups blueberries, raspberries, or chopped peaches (fresh or frozen)
¼ cup sugar
1 ½ tsp. cornstarch
1 tbsp. cold water
2 tsp. freshly squeezed lemon juice


  • 01

    In a medium saucepan, combine the fruit and sugar.  Heat until the fruit begins to release its juices. Mix the cornstarch with the cold water and lemon juice until lump free, then stir the slurry into the saucepan.  Bring the mixture to a boil, then reduce the heat to a simmer and cook for 1 minute until thickened. Remove from the heat.  Store in an airtight container in the refrigerator for up to 5 days.