We used to go through kilos and kilos of fruit yoghourt in my household.  As well as missing sweet foods, I've also found I miss the different textures that go with them, as savoury snacks are virtually all crunchy.  Now I've made my own fruit yoghourt; it's dead easy and I dare say better than anything I used to buy in the supermarket!

I've used strawberries, but you could use an equivalent amount of other yoghourty-type fruits.  My naturopath says, 'the darker the berry, the better for you,' so blackberries and blueberries are a good call.  (I haven't looked up their fructose content!)  A cheaper way to buy berries is frozen.  I've also used stone fruit successfully; just dice it into the sort of size you'd want in a spoonful of youghourt.  I use Jalna brand of yoghourt, which is said to have the most 'good' bacteria.

This hardly warrants being called a recipe, but in case it's helpful to anyone, here's how I do it.  (Halve the quantities if you're not quite the yoghourt freaks we are.)

Strawberry yoghourt

1 punnet of strawberries
1 kg plain/natural yoghourt
2 tbsp glucose, or to taste

Wash, hull and quarter the strawberries into a small saucepan.
Add a splash of water and cover with the lid.  Simmer on a medium-low heat for 5-10 minutes or until starting to soften.  Allow to cool, at least somewhat.
Tip plain yoghourt into a big bowl and stir through powdered glucose until well mixed.
Add stewed strawberries and stir through.  Adjust glucose if not yet to your liking.  Store in the fridge.