Rhubarb Compote with Yogurt Almonds
Delight in this fresh and tangy Rhubarb Compote with Yogurt and Almonds, perfect for a light breakfast or a healthy dessert.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 tablespoons honey
- 2 cups finely chopped fresh rhubarb
- 3/4 cup sliced almonds, toasted
- 1/4 cup sugar
- 3 cups reduced-fat plain Greek yogurt
- 2 tablespoons water
Instructions
- In a saucepan, combine rhubarb, sugar, and water. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the rhubarb is tender. Remove from heat and let cool. Refrigerate until ready to use.
- In a mixing bowl, whisk together the Greek yogurt and honey until well combined. Spoon a layer of the yogurt mixture into serving dishes. Top with a generous spoonful of the rhubarb compote. Sprinkle toasted sliced almonds on top.
- Serve immediately or refrigerate until ready to enjoy.
Nutrition
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 0.5g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 5mg