Name: Greek Yogurt Bowl with Warm Berry Compote & Candied Pecans
Cook time: 25 min
Total time: 25 min
Yield: Serves 6
Ingredients: 3 (170 g) pkgs blackberries; 1 cup pecan halves; 4 ½ cups plain Greek yogurt; 3 (170 g) pkgs raspberries; butter, unsalted; cinnamon, ground; granulated sugar; salt; vanilla extract; water

Greek Yogurt Bowl with Warm Berry Compote & Candied PecansGreek Yogurt Bowl with Warm Berry Compote & Candied Pecans — a 25-minute dessert recipe with 10 ingredients, serving 6.Ingredients

3 (170 g) pkgs blackberries

1 cup pecan halves

4 ½ cups plain Greek yogurt

3 (170 g) pkgs raspberries

butter, unsalted

cinnamon, ground

granulated sugar

salt

vanilla extract

water

Instructions

Preheat a skillet over medium heat.

While the skillet heats up, line a large plate with parchment paper.

Once the skillet is hot, add butter and swirl to coat the bottom. Add pecans, sugar, cinnamon, and salt; cook, stirring occasionally, until pecans are fragrant and caramelized, 3-4 minutes. Transfer pecans to the plate and set aside to cool (they will continue to harden as they cool).

Wash and dry raspberries and blackberries. Place both in a large pot along with additional sugar, water, and vanilla.

Set the pot over medium-high heat and cook, stirring occasionally, until berries soften and release their juices, 5-7 minutes. Remove from heat and set aside to cool, 5 minutes.

Transfer cooled pecans to a cutting board and roughly chop.

To serve, divide yogurt and warm berry compote between bowls; top with candied pecans. Enjoy!

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