Apple Yogurt
(Old Lucerne Yogurt Copycat)
Posted: September 5, 2025
Updated: December 4, 2025
Instinct Level 4 – Advanced Technique: Patience and precision shine here: complex steps, longer time, sharper skills required.
Instinct Level 3 – Intermediate Balance: A little layering, some timing, and a dash of judgment — you’ve got this.
Instinct Level 5 – Expert Challenge: Multi‑stage, high‑skill cooking with nuanced judgment — a true kitchen adventure.
Instinct Level 2 – Easy with Guidance: Simple skills, short prep, clear steps — just follow along and you’re golden.
Instinct Level 1 – Beginner Friendly: You’ll breeze through this: quick, easy, no judgment calls, barely any cleanup.
This is my favorite yogurt and I think that you will like it too! Safeway used to have the classic “fruit-at-the-bottom” yogurt (I think their house brand was Lucerne) that had actual fruit mixed into the yogurt. Unlike many commercial versions today, this recipe features a layer of real, slow-cooked apple compote topped with lightly sweetened, spiced, spiced, and creamy yogurt which captures the simple nostalgia and natural flavors of classic version. My brother and I ate this yogurt for dessert when we were kids – we mixed it with applesauce and it was better to us than ice cream (weird, I know, but I tried it again and highly recommend).
servings – ½ to ¾ cup per serving
reset to default # of servings
Hands-On Time: 25 minutes
Chill Time: 30+ minutes
Total Time: 55 minutes
Equipment
Switch to Metric
Ingredients
Item
Quantity
Mise en Place / Notes
apples (sweet-tart like Fuji or Honeycrisp)
2
medium
peeled (if desired), cored, and diced
still (tap) water
½
cup
brown sugar (light or dark)
2
teaspoons
freshly squeezed lemon juice
1
teaspoon
juice lemon(s) (1 medium lemon ≈ 3 tablespoons)
ground cinnamon
1
teaspoon
vanilla extract
½
teaspoon
kosher salt (Morton)
⅛
teaspoon
plain yogurt
2
cups
Greek or thicker yogurts are best
The Process
Mise en Place
#
stepContent
stepImagesContainer
sectionHeader
1.
Prepare the apples: Wash, peel (if desired), core, and dice 2 medium apples into small, uniform pieces.
stepImagesContainer
sectionHeader
2.
Juice the lemon: Roll lemon(s) on the counter, pushing as you roll for about 15 seconds (until lemon becomes slightly squishy). Cut in half horizontally and remove seeds. Using a juicer, tongs, or just your hands, squeeze the lemon as much as possible to extract 1 teaspoon juice.
stepImagesContainer
Prepare
#
stepContent
stepImagesContainer
sectionHeader
3.
Cook the apples: Place diced apples in a small saucepan with ½ cup water. Add 2 teaspoons brown sugar, 1 teaspoon lemon juice, 1 teaspoon cinnamon, a pinch of salt, and ½ teaspoon vanilla. Cook over low heat for 5 to 10 minutes until soft but there is still some texture.
stepImagesContainer
sectionHeader
4.
Create the blend: Set aside half the cooked apples. Place the remaining half of the apples in a blender with half of the yogurt. Pulse in the blender until the apples are dispersed throughout the yogurt (about 10 times). Taste, and add additional sweetener, juice, vanilla, or cinnamon to taste. Mix the blend with the remaining yogurt by hand.
stepImagesContainer
sectionHeader
5.
Combine: At the bottom of each jar, spoon ¼ cup of the reserved cooked apples, then about ½ cup of the yogurt mixture into each container. Cover and place in the refrigerator to chill.
stepImagesContainer
Serve
#
stepContent
stepImagesContainer
sectionHeader
6.
Stir before eating to incorporate into the yogurt (or if you are a monster, eat just as-is).
stepImagesContainer
Notes
Tips & Tricks
To replicate the original Lucerne experience, the goal is for a combination of smooth yogurt with visible apple pieces. Avoid over-blending to maintain the rustic, homemade quality that characterizes older yogurt products.
Meal Suggestions
Serve as breakfast with granola and a drizzle of extra honey, or as a snack paired with a handful of toasted nuts.
Shortcuts
Skip the blender – it doesn’t impact the flavor and the texture all that much. The blending step is more to smooth out the yogurt and give it a subtle apple flavor. You can have pretty much the same thing without having to pull out another kitchen appliance.
Make Ahead
These yogurt cups can be prepared up to 5 days in advance; store tightly covered in the fridge for grab-and-go meals.
Troubleshooting
Fruit layer too runny: Simmer a few extra minutes or add a slurry of ½ teaspoon cornstarch mixed with 1 tablespoon water during cooking.
Yogurt watery: Use strained or Greek-style yogurt for thicker results.
Start with minimal sweetener since apples provide natural sweetness. Taste and adjust with honey, maple syrup, or brown sugar as needed.
Storage & Leftovers
Refrigerate for up to 5 days in sealed containers. Do not freeze, as yogurt texture will change.
Shelf-Stable & Frozen Ingredients
Use frozen apples or dried apple chips (rehydrated) if fresh apples are unavailable.
Substitute apples with pears or mixed berries, adjusting sweetener as needed.
Keto-Friendly
Use unsweetened Greek yogurt and replace maple syrup/honey with a keto-friendly sweetener like stevia or monk fruit.
Limit apple amount and add more cinnamon or vanilla for flavor.
Lactose-Free & Dairy-Free
Use lactose-free yogurt or a thick coconut/almond-based yogurt to suit dietary needs.
Vegan
Use plant-based yogurt (soy, coconut) and substitute honey with maple syrup or agave.
FAQs
Q: Can I skip the blending step to make this recipe easier?
A: Absolutely! The recipe specifically mentions this shortcut in the notes. You can skip the blender entirely as it doesn't significantly impact the flavor or texture. The blending step is mainly to smooth out the yogurt and give it a subtle apple flavor, but you'll get nearly the same result without using another kitchen appliance. Just mix the cooked apples directly with the yogurt by hand.
Q: How long can I store this apple yogurt, and can I make it ahead of time?
A: This apple yogurt is perfect for meal prep! You can store it in the refrigerator for up to 5 days in sealed containers. The recipe specifically notes that these yogurt cups can be prepared up to 5 days in advance, making them ideal for grab-and-go breakfast or snack options. However, do not freeze the yogurt as it will change the texture. Store the containers tightly covered in the fridge.
Q: What should I do if my apple layer turns out too runny?
A: If your fruit layer is too runny, you have a couple of options. You can simmer the apples for a few extra minutes to cook off more moisture or add a cornstarch slurry (½ teaspoon cornstarch mixed with 1 tablespoon water) during the cooking process. This will help thicken the apple mixture to achieve proper consistency.
Q: Can I make this recipe dairy-free or vegan?
A: Yes! For a dairy-free version, use lactose-free yogurt or a thick coconut/almond-based yogurt. To make it completely vegan, use plant-based yogurt (soy or coconut work well) and substitute the honey with maple syrup or agave. The recipe already suggests maple syrup as an alternative sweetener, making this substitution seamless.
Q: What type of apples work best, and can I substitute other fruits?
A: The recipe recommends sweet-tart apples like Fuji or Honeycrisp for the best balance of flavors. However, you can substitute apples with pears or mixed berries, just remember to adjust the sweetener as needed since different fruits have varying natural sweetness levels. If fresh apples aren't available, you can even use frozen apples or rehydrated dried apple chips.
Q: Why is my yogurt turning out watery?
A: If your yogurt is too watery, the solution is to use strained or Greek-style yogurt for thicker results. The recipe notes specifically recommend "Greek or thicker yogurts are best" in the ingredients list. Greek yogurt has been strained to remove excess whey, resulting in a much thicker, creamier texture that's perfect for this recipe.
Nutrition Facts
serving size: ½ to ¾ cup per serving
| calories | 134 |
% daily value*
| total fat | 4.2 g | 5% |
| saturated fat | 2.5 g | 13% |
| trans fat | 0.0 g | 0% |
| polyunsaturated fat | 2.0 g | 0% |
| monounsaturated fat | 5.2 g | 0% |
| cholesterol | 15.0 mg | 5% |
| sodium | 94.3 mg | 4% |
| total carbohydrates | 21.4 g | 8% |
| dietary fiber | 2.3 g | 8% |
| sugars | 0.0 g | 0% |
| protein | 4.8 g | 10% |
micronutrients
| vitamin a | 4.8 mcg | 1% |
| vitamin c | 3.4 mg | 4% |
| calcium | 161.5 mg | 12% |
| iron | 0.2 mg | 1% |
| vitamin d | 0.1 mcg | 0% |
| magnesium | 17.6 mg | 4% |
| potassium | 295.8 mg | 6% |
| zinc | 0.7 mg | 7% |
| phosphorus | 122.3 mg | 10% |
| thiamin (b1) | 0.1 mg | 4% |
| riboflavin (b2) | 0.2 mg | 15% |
| niacin (b3) | 0.2 mg | 1% |
| vitamin b6 | 0.1 mg | 5% |
| folic acid (b9) | 10.0 mcg | 3% |
| vitamin b12 | 0.6 mcg | 23% |
| vitamin e | 0.2 mg | 1% |
* Percent Daily Values are based on a 2,000-calorie diet; your needs may differ.
Nutrition information is estimated using USDA databases and may vary based on ingredient brands and preparation methods.
The 2,000-calorie reference is used as a general guide. Individual calorie needs typically range from 1,600-2,400 calories per day for adult women and 2,000-3,000 calories per day for adult men, depending on age, activity level, and other factors.
If you are a bit confused on a term...
Compote
A dessert of fresh, dried, or canned fruit gently stewed in sugar syrup with optional spices like cinnamon, vanilla, or citrus peel. Originating in medieval Europe, compote maintains chunky fruit pieces in thickened syrup, distinguishing it from smooth purées or coulis. The fruit softens and becomes sweeter while absorbing surrounding flavors, creating a versatile topping for desserts, breakfast items, or cheese courses. Modern versions can reduce or eliminate added sugar depending on fruit ripeness and desired sweetness.
If this recipe is just so good that you have to share
...please use one of the links!