Molasses Kiss Greek Yogurt with Strawberry Rhubarb Compote

Servings: 3-4 serving(s)

Prep time: 20 minutes

Total time: 40 minutes

Cooking time: 20 minutes

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Molasses Kiss Greek Yogurt with Strawberry Rhubarb Compote

There’s something about the consistency of Greek yogurt that’s irresistible. It’s like pudding, especially when you stir a bit of molasses into it.

In fact, Greek yogurt sweetened with molasses tastes a lot like molasses kisses.

Topped with a little strawberry rhubarb compote, or your favourite fruit, molasses kiss Greek yogurt makes a great breakfast or afternoon snack.

Molasses Kiss Greek Yogurt with Strawberry Rhubarb Compote

I have always preferred to buy plain yogurt instead of sweetened, flavoured yogurt. I like my yogurt a little sweet, but I like to go the natural route with sweeteners and most flavoured yogurt contains artificial sweeteners. In fact, you need to be a good label reader to avoid the artificial stuff.

It’s much easier to go with plain yogurt and sweeten it yourself.  

Sweetened Greek yogurt is a good stand-in for whipped cream. It’s a bit like Devonshire cream so great with scones too.

Molasses Kiss Greek Yogurt with Strawberry Rhubarb Compote Recipe

Makes 3-4 servings

  • 2 cups plain Greek yogurt
  • 3-4 Tbsp. Crosby’s Fancy Molasses
  • Strawberry rhubarb compote, to taste (recipe below)

 Stir molasses into Greek yogurt. Spoon into individual serving bowls and top with a dollop of fruit compote or fresh berries

Strawberry Rhubarb compote:

  • 1 1/2 heaping cups chopped rhubarb
  • 1 heaping cup sliced strawberries
  • Sugar to taste
  1. Place fruit in a saucepan, cover and cook over low heat until soft. (Fruit should release enough liquid to keep from burning. If not, add water a tablespoon at a time.)
  2. Mash with a fork then stir briskly to desired consistency.
  3. Sweeten to taste, adding sugar one tablespoon at a time.

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2 thoughts on “Molasses Kiss Greek Yogurt with Strawberry Rhubarb Compote

  1. Denise Charron says:

    Hi Bridget,

    I have some left-over frozen rhubarb, and strawberries, that I would like to use before buying fresh fruit. Are the proportions the same for fresh as for frozen for the compote?

    Thanks

    1. Bridget Oland says:

      Hi Denise, I would use the same proportion if using frozen fruit. Enjoy!

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