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 Homemade Greek Yogurt Recipe
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
Total time: 2 days, 30 minutes
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
- Preheat oven to 115° F or the lowest temperature setting.
- 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.
- 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.
- 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.
- 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.
- 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.