Recipe and photos by Heather Barnes

Serves 4

½ c.  sugar 

2 c.  fresh blackberries 

1 T.  corn starch or arrowroot starch

           Juice from ½ lemon 

2 T.  water

PREPARATION

Dissolve the sugar with blackberries in a saucepan over low to medium heat for about 5 minutes until the blackberries become mushy. Add in the remaining ingredients and reduce heat to low. Stir every minute for 10 minutes until it thickens. Remove from heat and cool completely before serving.

WHIPPED CREAM    

2 T.  fresh basil 

1 c.  heavy cream

2 T.  powdered sugar

PREPARATION

Chop basil to release flavor and add to a bowl with the heavy cream. Let sit in the fridge for 4 to 8 hours. Strain the basil out and beat with a hand mixer until stiff peaks form. Add powdered sugar a tablespoon at a time and continue to beat. Serve right away. 

Assemble your favorite yogurt in layers with granola of your choice, a layer of blackberry compote and top with the basil-infused whipped cream.

^{About the Contributor} 

^{After going to art school and culinary school, Heather Barnes  found her passion for photography and food styling.  She loves spending time with her family, cooking, and entertaining. You can view more of her work at HeatherBarnes.com or on Instagram at @heatherbarnesphoto.}