When navigating the yogurt aisle you might want to pack yourself a light lunch and some bifocals to get you through that never ending wall of dairy “goodness.”  When I was a kid you had two options: stirred yogurt, or fruit on the bottom. Today the varieties are endless. And in fact those varieties have many variations. For the most part, I go with plain yogurt with a reasonable amount of fat to which I can add my own flavours and toppings.   However, I do long for the jam-y consistency of the fruit on the bottom variety I once enjoyed as a child.   In order to cut down on some of that refined sugar and still enjoy the fruit-on-the-bottom experience, I made this amazingly delicious concoction of fruit, chia seeds (which gives it an incredible texture and is loaded with fibre an essential fats – BONUS) and maple syrup!  Perfect to make ahead and store in the fridge for the week. Check out the two flavours below —  each recipe makes six yogurt cups each.

Winter Pear and Cardamom 

3 Bartlett pears, washed and diced

2 tbsp chia seeds

3 tbsp maple syrup

1 cup water (or apple cider)

3 cardamom pods

1 cinnamon stick

1 star anise

1 500-ml container of plain yogurt


2 cups frozen strawberries

1 cup frozen blueberries
2 tbsp chia seeds
2 tbsp maple syrup
1 500ml container of plain yogurt

  • Place all the ingredients except the chia seeds in a medium pot over medium-low heat.

  • Bring mixture to a simmer and then turn down to low.

  • Cook for 12-15 min, until the fruit is soft and mixture is jam-like; stir in chia seeds. 

  • Set aside and allow to cool.

  • Once cool, place 1/3 cup of fruit in the bottom of a jar.  Top with 1/3 cup of plain yogurt, seal and store in the fridge. Top with granola before you’re ready to eat!

Download a printable version of this recipe here.

Pin It on Pinterest