Yogurt Cups with Stewed Blueberries

I never seem to eat as much yogurt as I'd like.  I usually buy a quart of plain yogurt but struggle to use all of it. I love yogurt with fruit, but most flavored yogurts are way too sweet and not fruity enough.  Lately I've been eating the Brown Cow Fruit on the Bottom yogurt, but I feel guilty every time a buy one of those tiny plastic containers.  So I resolved to make my own 'fruit on the bottom' yogurt cups. I found that making it at home is super easy and allows you to control the amount of sugar and fruit. In fact, it's so easy that I feel silly posting a recipe for it. I dare you to try it.

I was lucky enough to be able to use my boyfriend's homemade yogurt for this recipe.  Also, the blueberries were picked at a local farm by the two of us this last summer.

Stewed Blueberries

This recipe is very flexible. You can tweak the amount of sugar you use and cook the fruit longer to make it even thicker. You can also use another berry, though raspberries and blackberries will break down more quickly. 

2 1/2 cups blueberries (mine were still frozen)

2 Tbs sugar (or depending on your taste)

2 Tbs water (if you're using frozen blueberries, then you won't need to add water)

a pinch of cinnamon

Heat the blueberries, sugar, water, and cinnamon in a saucepan on medium heat until boiling. Turn heat to low and simmer for about 15 minutes. The blueberries should start to break down and the sauce should thicken up a bit. Let cool.

Assembly

1 quart plain yogurt

stewed blueberries

3 or 4 containers (I used 8 oz wide-mouth mason jars)

Fill each container with a couple spoonfuls of the stewed blueberries. Top with yogurt.  Easy peasy.