Strawberry Yogurt Bowl with Honey
A cool, no-cook bowl of thick yogurt layered with macerated strawberries and a drizzle of honey. The fruit softens in its own juices and turns syrupy, which is what makes this simple bowl taste like more than the sum of its parts.
- Total
- 20 min
- Prep 10 · Rest 10
- Serves
- 1
- Difficulty
- Easy
You'll practice: Marinating
- Sweet
- No cook
Instructions
-
Hull 150 g strawberries and slice them about 5 mm thick. Put them in a small bowl.
~4 min
-
Add 1 tsp honey and 1 tsp water to the strawberries and stir to coat every slice. The water helps the honey spread and draws out the juice.
~1 min
Honey is thick and sticky; a little water helps it coat every slice evenly and start drawing out the strawberries' juice.
Marinating Toss fruit with honey and water, then let it sit until glossy and syrupy. Don't rush; the juices need time to draw out.
-
Let the strawberries stand at room temperature until they look glossy and a syrupy pool of pink juice collects in the bowl, about 10 minutes. Stir once halfway through.
~10 min
Sugar and salt draw water out of fruit by osmosis, creating a syrupy pool that will flavor the yogurt.
Marinating Toss fruit with honey and water, then let it sit until glossy and syrupy. Don't rush; the juices need time to draw out.
-
Spoon 200 g yogurt into a serving bowl and smooth the top with the back of the spoon.
~1 min
If your yogurt is thin or watery, spoon it into a fine sieve set over a bowl and let it drain in the fridge while the strawberries macerate; it will thicken to a spoonable, protein-rich base.
-
Spoon the strawberries and all their syrup over the yogurt, then drizzle with the remaining 1 tsp honey. Serve right away while the fruit is still cool and the yogurt is thick.
~4 min