The Simple Ingredients – Basil (Yogurt Pot with Basil Roasted Strawberries)

In one of my previous post, I have written about simple fruit smoothies and cut fruits with yogurt that are enjoyed in our house for breakfast all the time. I love all kinds of berries -blueberries, strawberries, blackberries, raspberries, cranberries, cherries all of them. How I wish I lived in colder climates that are such dominant berry producing regions around the world. I cannot tell you how much I have been adoring and voraciously reading the countless posts on berries that have made their way into food blogging sites all through summer with blueberries and strawberries and continuing into fall with cranberries. So I will also play my part for berries by including a post with strawberries and basil (Two of my countless favorite foods  that I love so much 🙂 )

This is a very simple recipe that I am sure everyone has a similar version. I normally do not roast any of my fruits while serving with yogurt. Just chop fruits and nuts, drizzle honey all over, scoop in the creamy yogurt and devour it down. Here I roasted strawberries since basil and strawberries are such good friends. Add in balsamic vinegar and they become best friends. Serve it with honey and creamy Greek yogurt and you have a marriage for life 🙂  . I found this jam recipe from spoonfeast that has strawberries, basil and balsamic vinegar and since it is jam of course lots of sugar. If you prefer to have a jam/compote  kinda thing with yogurt you could use this one. But in a yogurt pot like the one I make,  I prefer it with a drizzle of honey on top.

We have this for breakfast or dessert after a meal or just when plain hungry and looking for a quick bite into something. It tastes awesome with fresh muesli or granola.

Ingredients:

Fresh strawberries cut

1 spoon Balsamic vinegar to roast

Honey to drizzle over

Greek Yogurt

Roast the strawberries with honey, balsamic vinegar and basil leaves for about 10-12 min. Once they turn all squishy squashy , then mash them with a fork until they form a puree. Use small glass cups or pots to scoop in Greek yogurt and the strawberry mash trying to create a layered mix, somewhat like a trifle pudding. Chill in the refrigerator for a few hours before serving. I chill them overnight to enjoy for breakfast the next day.