- 1 cup fresh or frozen mixed fruit, such as a combination of peach, nectarine, plum, orange, or pear slices with halved hulled strawberries or whole raspberries, blueberries or blackberries
- 2 to 3 teaspoons clover honey, maple syrup or light brown sugar, or as needed
- One container (about 140g) regular or low-fat vanilla Greek yogurt
- 2 to 4 tablespoons granola or gluten-free granola (may substitute toasted nuts)
- If the fruit is frozen, rinse it in fine-mesh strainer under warm water until partially defrosted. Drain well.
- Stir together the fruit mixture and honey, maple syrup or brown sugar in a large (1 1/4-cup minimum) microwave-safe mug.
- Microwave on HIGH for 1 1/2 minutes, then stir. If the fruit is not cooked and bubbly, microwave on HIGH for another 30 to 60 seconds.
- Gradually drain off and stir the fruit juice from the mug into the carton of yogurt, continuing until thoroughly blended.
- Pour as much yogurt-juice mixture as you like over the hot fruit; reserve the remaining yogurt for another use.
- Sprinkle granola over the fruit top, as desired. Serve right away.
- The fruit and honey can be "baked" as directed, then simply topped with a scoop of ice cream for a quick and tempting, yet healthful dessert.
From cookbook author Nancy Baggett for The Washington Post