compote 2

Now that it’s finally warm, we would be happy to not eat a warm breakfast for a long time (which is saying something since if you follow us here, you know how much we love to put eggs on everything)! My new favorite thing is the compote. Recently at the Smile Cafe in NYC I had this delicious rhubarb compote with plain Greek yogurt layered into it, with chopped almonds and honey on top. To make it at home I would just make a compote from whatever fruit I have around, layer in nonfat Greek yogurt (because I can’t eat nonfat Greek yogurt unless it’s masqueraded with other flavors), and then finish it with walnuts or honey, and honey, maple syrup, or agave.  The best part is that once you make the compote (here’s a ridiculously easy recipe here), you can throw this together so fast. You could also take some old jars you might have kicking around, and have them prepped and ready to go.


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One Comment


  1. Posted by: Mamacita

    Nigella’s Blueberries with Barbados Cream is similar. You cover a dish of Greek yogurt with a layer of turbinado sugar/ honey/ whatever and let it sit overnight in the fridge. In the morning, serve it with berries. Way delicious. Who needs granola?

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