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5 from 1 vote

Pink Grapefruit & Orange Compote with Ginger Yogurt

This light and bright citrus compote, topped with ginger-infused yogurt, is perfect for weekend brunch or a quick weekday breakfast.
Prep Time15 mins
Cook Time2 mins
Total Time17 mins
Course: Breakfast, Desserts
Cuisine: American
Keyword: Healthy Breakfast
Servings: 4 Servings
Calories: 146kcal


  • 2 pink grapefruits
  • 3 navel oranges
  • 2 teaspoons agave nectar divided
  • ½ inch piece fresh ginger peeled and sliced
  • ½ cup nonfat Greek yogurt
  • 1 teaspoon minced crystallized ginger


  • Peel and segment grapefruits and oranges over a small saucepan so that the juices the juices are reserved.
  • After segmenting the fruit, squeeze the remaining juice into the saucepan.
  • Cut the segments in half and place in a bowl.
  • Add 1 ½ teaspoon agave nectar and ginger slices to the juices in the saucepan.
  • Set the saucepan over medium heat and heat, stirring constantly, until the agave dissolves. Remove from heat and let the syrup cool.
  • Remove the ginger slices and pour the syrup over the fruit. Stir to combine.
  • In a small bowl, stir together the Greek yogurt, ½ teaspoon agave nectar and crystallized ginger.
  • Dive the grapefruit mixture between 4 bowls and dollop some yogurt mixture over each one. Serve.


Serving: 1Bowl | Calories: 146kcal | Carbohydrates: 35g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 366mg | Fiber: 4g | Sugar: 25g | Vitamin A: 1675IU | Vitamin C: 100.4mg | Calcium: 72mg | Iron: 0.2mg