Elderberry compote with Greek yogurt
300 g (11 ounces) elderberries
4 tbsp raw cane sugar or honey
1 tbsp lemon juice
1/2 tsp ground cinnamon
500 ml (1 pint) Greek yogurt
Wash the elderberries and separate the berries from the stalks, discarding any unripe berries.
Put the berries in a medium saucepan together with the sugar, cinnamon and lemon juice. Bring to boil and gently simmer, until the berries release their juice, for about 10 minutes. Let cool completely. Divide the compote between 4 glasses, keeping about 4 tablespoons of the juice. Put the yogurt on top of the compote and then top the yogurt with the remaining juice. Serve chilled.