Pin it

Peach Homemade Greek Yogurt Recipe

Fruity yogurt is a tasty and convenient snack, but the cartons found in stores — both naturally and artificially flavored — are typically very high in sugar, clocking in at up to 40 grams per serving. The fruit is often swimming in high-fructose corn syrup and other sweeteners, which offset the health benefits of yogurt, such as its stomach-soothing live cultures and protein. This made-from-scratch recipe cuts the sugar count down, leaving it to the peaches to sweeten the treat.

Peach Greek Yogurt

Photo by Perry Santanachote

Peach Homemade Greek Yogurt Recipe

The Skinny

Per 3/4-cup serving:

  • 100 cal
  • 0 g fat (0 g sat)
  • 20 g carbs
  • 92 mg sodium
  • 2.5 g fiber
  • 16 g sugar
  • 6 g protein

Serves 4

Total time: 2 days, 30 minutes

Ingredients

2 cups nonfat milk
1 1/2 tablespoons plain yogurt or powdered yogurt starter
1 cup fresh or frozen peaches, cut into ½-inch chunks
1/4 cup water
2 tablespoons sugar
2 tablespoons lemon juice

Preparation

  1. Preheat oven to 115° F or the lowest temperature setting.
  2. In a medium pot, heat milk over medium heat until it begins to boil, stirring frequently to prevent a “skin” from forming. Remove from heat and allow milk to cool to 110° F.
  3. Add either the yogurt or yogurt starter and whisk to combine. Pour mixture into a covered heat-safe container. Set the container in the oven and turn the oven off. Let it sit, uninterrupted overnight.
  4. The next day, spoon the yogurt into a mesh colander lined with a double layer of cheesecloth or a coffee filter. Set it over a deep bowl, cover with plastic wrap and let it drain in the refrigerator overnight.
  5. When yogurt is ready, combine peaches, water, sugar and lemon juice in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil for 15 minutes or until sauce thickens.
  6. Spoon 1/2 cup yogurt into each of 4 bowls; top each serving with 1/4 cup of peach sauce. Serve immediately or refrigerate the sauce for 1 hour to serve chilled.

Comments