Sugar Free Rhubarb Berry Compote and Sugar Free Crockpot Yogurt

I have been making the Crock Pot Greek Yogurt Link from One Good Thing by Jillee for the last several weeks.  I have changed the recipe since I don't eat sugar, honey, or agave nectar, or Splenda, so I used Stevia in the Raw instead.  I also really like fruit in my yogurt, but I for a change I decided to make a type of sugar free Rhubarb Berry Compote to mix into my yogurt.  Both of these recipes have turned out great and I would like to share them with you in today's blog.  I also love that both of these recipes are natural, organic, and fresh.  Love that.

Now for the recipes and pictures.

Sugar Free Crock Pot Greek Yogurt
adapted from One Good Thing by Jillee

1/2 gallon organic milk
1/2 cup Greek yogurt
3/4 cup granulated Stevia in the Raw
cheesecloth

Pour the milk into the your crock pot and cook on low for 2 1/2 hours or until it reaches 185 degrees.

I just cooked it for 2 1/2 hours and then you take the lid off and let it cool down to about 110 degrees.  Once it reaches 110 degrees, first skim the layer that forms on top of the milk.

 Next take 1 cup of the hot milk out of the crock pot, put it in a bowl, and mix in the 1/2 cup yogurt with a whisk until smooth.  Next pour the milk yogurt, milk mixture back into the rest of the milk in the crock pot.  Then whisk the Stevia in The Raw into the yogurt / milk mixture.

Then you will need to wrap the crock pot in a towel and put in the oven with the light on.  Leave it for at least 8 hours, or overnight. I normally just leave it in the oven overnight.  That seems to be the right length of time.  Once you take it out of the oven, you will need to put the yogurt in the refrigerator for 3 hours.

Next you will need to line a colander with a wet cheesecloth and put it over a bowl.  You will take the yogurt out of the refrigerator and put it into the colander to let it start draining.

 
Put the yogurt back in the refrigerator, and let it drain for an hour, then dump the liquid, which is the whey, from the bowl.  Put it back in the refrigerator and let it drain again.  I do this for several hours, because I like my yogurt thicker, so I normally let it drain for about 4 hours total.  I empty the bowl several times during the process.

Once I have finished draining the yogurt, I then put the it in a Tupperware and use a whisk to make it smooth.

This is what it will look like with the fruit.  That recipe will follow.  I love eating this stuff.  It is so good.

 Sugar Free Rhubarb Berry Compote Recipe

2 16 oz bags frozen organic Rhubarb
1 16oz container strawberries cleaned and quartered
2 small containers blackberries
2 cups granulated Stevia in the Raw
1/2 cup black cherry juice ( any type of juice is okay )
2 TB arrowroot powder
1/4 cup water

Put rhubarb, strawberries, blackberries, Stevia in the Raw, and black cherry juice in a pan on the stove.  Stir all ingredients well and cook over medium heat.  Once it starts to boil, turn the heat down to low.  Cook the fruit for approximately 20 minutes.  Then put arrowroot powder in a mixing cup and add 1/4 cup of water.  Mix well.  Turn the heat back to medium.  Then pour into the fruit mixture and cook until it has thickened, about 5 minutes longer.  Take off stove and it is ready to serve.

It is great with the yogurt, or I even made whipped cream one night and put it on top of the fruit.  It would also be great over ice cream.

I would love to hear what you have to say about these recipes.  I hope that you enjoy them.  I would also love to hear what changes you make to them.

Enjoy!!!
Debi

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Your Green Resource - Week 25 - Lived Renewed
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