Fruit-on-the-Bottom Yogurt Recipe | Vegetarian Times Skip to main content

Fruit-on-the-Bottom Yogurt

A lightly sweetened vanilla yogurt is prepared over fruit preserves for a stir-in option. For best results, choose preserves that aren’t too firm.



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4 cups low-fat milk
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⅓ cup instant skim milk powder, optional
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2 Tbs. honey
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1 Tbs. vanilla extract
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½ cup fruit preserves, such as fruit-only jam
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¼ cup organic live-culture plain yogurt or 5 g freeze-dried yogurt culture


1. Heat milk to scalding point (170°F; 77°C) in saucepan over low heat, stirring frequently. Whisk in skim milk powder, if using. Remove from heat, and stir in honey and vanilla. Cool 30 minutes to 1 hour, or until milk temperature reaches 110° to 120°F (44° to 49°C) on instant-read thermometer, stirring once or twice.

2. Spoon 1 Tbs. preserves into each empty yogurt cup.

3. Whisk together yogurt and 1/2 cup milk mixture in bowl. Whisk yogurt mixture into remaining milk mixture. Pour into cups over preserves, and place in yogurt maker. Set timer for 8 hours. Check 1 container after 8 hours; if yogurt has reached desired texture, remove cups from yogurt maker. If not, replace test cup, and ferment 1 to 2 hours more. Chill.

Nutrition Information: 

4 g
Total Fat: 
1 g
Saturated Fat: 
<1 g
21 g
7 mg
58 mg
<1 g
18 g
Serves 8

Comments on this Recipe

it l;ooks great and tayes good

amm, why again, should I go over all troubles with boiling milk, milk powder, cool, measure the temp. and etc when I can just mix fruits with yogurt and add some honey and vanilla extract.?

Because it's fun!

also reducing plastic purchases by not having to buy yogurt containers all the time. You can use glass containers or bph free plastic reusables.