DIRECTIONS: Toss together pitted and quartered peaches with a pinch of cardamom and drizzle of maple syrup. Roast in 350°F oven until tender. Eat warm or at room temperature over yogurt with chopped pecans.
HOT TIP: Roast extra peaches and keep refrigerated in a sealed container so you can use them throughout the week.
DIRECTIONS: Coarsely grate carrots and toss with honey and cinnamon. Spoon over yogurt and sprinkle with chopped walnuts.
DIRECTIONS: Stir lemon juice and a dash of almond extract into yogurt. Sprinkle with poppy seeds.
DIRECTIONS: Pit and coarsely chop cherries. Add to a saucepan with a few tablespoons of full-bodied red wine and a pinch of sugar. Simmer until the liquid is thickened, then cool and serve over yogurt.
HOT TIP: Cook extra cherry-wine sauce and keep refrigerated in an airtight container so you can use it throughout the week.
DIRECTIONS: Whisk together honey, orange juice, and orange zest. Drizzle over yogurt, and sprinkle with chopped crystallized ginger and chopped pistachios.
HOT TIP: Make extra honey-orange sauce and keep in the fridge in an airtight container so you can use over the next few days.
DIRECTIONS: Swirl honey into yogurt. Top with coarsely chopped almonds and apricots. Drizzle with additional honey.
DIRECTIONS: Wrap whole sweet potatoes in aluminum foil and roast in a 375°F oven until tender. Peel and mash with a drizzle of maple syrup. Dollop on top of yogurt and sprinkle with hazelnuts.
HOT TIP: Roast extra sweet potatoes to make extra potato-maple mash and then keep in the refrigerator in an airtight container to use throughout the week.
DIRECTIONS: Whisk together lime juice, zest, and agave. Slice fresh sweet corn kernels off the cob. Toss with lime mixture and sprinkle over yogurt.
HOT TIP: Make extra topping and keep in the refrigerator in an airtight container to use throughout the week.
DIRECTIONS: Toast large flaked coconut in a 350°F oven until lightly browned and fragrant. Cool slightly. Stir cocoa powder into yogurt and top with the toasted coconut and chocolate shavings.
HOT TIP: Toast extra coconut and store in an airtight container so you can make this again throughout the week.
DIRECTIONS: In a bowl smash together half of the blueberries with fresh lemon juice and a sprinkle of granulated sugar. Swirl gently into yogurt. Top with whole blueberries and lemon zest.
HOT TIP: Make extra blueberry sauce and store in the fridge in an airtight container so you can use throughout the week.
DIRECTIONS: Stir vanilla extract into yogurt. Top with diced fresh strawberries. Sprinkle brown sugar and coarsely chopped pecans overtop and serve.
DIRECTIONS: Mash banana and cinnamon together with a fork until smooth. Swirl gently into yogurt and top with finely chopped peanuts.
HOT TIP: Make extra banana-cinnamon mash and store in the fridge in an airtight container so you can use for the next few days.
DIRECTIONS: Stir lime zest and lime juice into cajeta. Swirl the lime-cajeta into yogurt and top with diced kiwi and sliced fresh mint. (Cajeta is a goat’s milk caramel you can get at Mexican grocery stores. If you can’t find it, substitute store-bought caramel sauce.)
DIRECTIONS: Whisk together balsamic vinegar and maple syrup in a bowl. Add the berries and set aside to macerate for 30 minutes. Spoon over yogurt.
DIRECTIONS: Halve fresh or dried figs. Drizzle the cut sides with honey and place, cut sides down, in a hot skillet. Caramelize for 2 minutes. Top yogurt with figs, drizzle with olive oil and sprinkle with sea salt.
DIRECTIONS: Swirl pumpkin butter into yogurt and top with shards of graham crackers and pumpkin seeds.
Recipes by Rebekah Peppler