Posted by: timscooking | August 9, 2010

Peach and Blueberry Yogurt Swirl

On our trip to the market this week, we found an abundance of Michigan peaches by the pound and berries of all kinds for as little as $2 for 3 pints. But what to do with all that luscious fruit? Sure, you can eat it out of hand, but with only the two of us at home, you would need to eat fruit morning, noon and night. My wife did promise to make a blueberry pie, and blueberries or peaches on the morning bowl of Cheerios is always a treat. Still, that’s a lot of fruit to use in a week’s time.

I started to do some searching and came across a number of recipes for different swirls, basically fresh berries or stone fruit mixed with thickened yogurt and served as is or in parfaits. What follows is my take on this great summertime dish.

This was good by itself, with granola for breakfast, or layered with more fruit or crushed shortbread cookies in a parfait for dessert.


  • 4 cups plain nonfat yogurt
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup good honey (clover is good, tupelo is better!)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 to 1 cup peach nectar
  • 1/4 cup raisins
  • 2 peaches, peeled and diced
  • 1 cup fresh blueberries plus more for garnish


Line a sieve with paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.

Place the thickened yogurt into a medium bowl and add the almonds, honey, and vanilla. Thin with peach nectar until it is a desirable consistency.

Add the raisins, peaches and blueberries (reserving 2 tablespoons for garnish). Garnish with the reserved blueberries.

This will keep in the refrigerator for 2 days 



  1. Sounds really good! Better than just plain old dannon fruit on the bottom!

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