Summer Berry Compote with Greek Yogurt

Serves 8

For a more substantial dessert, spoon compote and yogurt over simple buttermilk biscuits and drizzle with honey.

2 cups organic strawberries, halved or quartered depending on size

1 cup organic blueberries

1 cup organic blackberries

2 Tbs. Meyer lemon juice

5 Tbs. local honey, divided1 cup organic raspberries

8 oz. plain non-fat Greek yogurt*

1/8 tsp. vanilla extract

1. In large bowl, combine strawberries, blueberries, and blackberries. Drizzle with lemon juice and 2 Tbs. honey, and mix lightly with a rubber spatula. Add raspberries, and gently fold in. Refrigerate.
2. In another bowl, whisk together yogurt with remaining honey and vanilla extract until well-combined and slightly thickened. Refrigerate.
3. Serve berries in large bowl with whipped yogurt on the side; or divide among small dishes and top each with a dollop of yogurt.

per serving: 94 cal; 3g pro; <1g total fat (<1g sat fat); 21g carb; 0mg chol; 12mg sod; 3g fiber; 17g sugars

*For California residents, I like and recommend Straus Family Creamery Organic Greek Nonfat Yogurt.