Brew Stewed Berries & Yogurt
Oct 15, 2021
This last week Chef Rick Vonk traveled to the great state of Florida for business and pleasure. He planned his days out so that business could be taken care of first thing in the morning, leaving his afternoons & evenings for fun. Some of the mornings came early, so he had to find a quick way to get some food/energy in his belly…which is why he came up with this recipe! It’s so simple and doesn’t take long to make, and the flavors are off the charts great – and we couldn’t agree more! We hope you enjoy it as much as we did!
1 Cup Vanilla Almond Milk Yogurt
1/4 Cup Mixed Berries (fresh or frozen)
1 Tbsp Water
1 Tsp Brewed Figgee
Topped with 1 Tbsp Shortbread & Lavender Crumble
Combine berries, water, and FigBrew in a small saucepan. Bring to a soft simmer, allowing the juices of the berries to release. Simmer until berries become soft, but not too soft. You want the larger berries to retain some shape and texture.
Remove from heat and let stand while filling a small bowl with the yogurt. Top yogurt with warm berries and sprinkle the shortbread/lavender crumble if desired. The cool yogurt and warm berries, flavored with a richness of the FigBrew, along with a bit of sweetness from the shortbread and florally brightness of the lavender make this a great morning snack!