Yogurt may be a store-bought staple in your house, but what could be much more exotic are your own homemade fruit-at-the-bottom varieties. Even those who already have yogurt makers may have never attempted to make this lively treat, which would be an impressive addition to start-of-spring brunches, showers or other gatherings.

The addition of that colorful layer (usually made with fruit preserves in home recipes) is really just an easy touch. The only only caveat is to let refrigerated preserves come to room temperature before use. If cold preserves come in contact with the warm milk (an ingredient), the bacteria in yogurt will need more time to accomplish its task.

Although much-loved flavors, such as strawberry, peach, apricot or blueberry, are excellent choices, more unusual choices (often found in gourmet markets or online) can increase the pizzazz. Fig, apple-plum, black raspberry-brandy and cherry-jalapeno are just a few of many variations available.

If it's a non-yogurt machine cheat sheet treat you're looking for, results also can be tasty. Vanilla-flavored or plain low-fat and non-fat yogurts (including many newly introduced higher protein tangy Greek yogurts) fill the dairy cases of virtually every supermarket.

Simply coat the bottom of individual ramekins with your favorite preserves — or preserves mixed with unusual fresh fruits, nuts or spices — and top with the stirred yogurt into which you've stirred vanilla or almond extract, ground cinnamon or other spices.

Here's an option, if you'd like to make full use of your yogurt maker:

FRUIT-AT-THE-BOTTOM YOGURT

4 cups 1 percent or 2 percent milk

1 / 3 cup instant skim milk powder

2 to 4 tablespoons honey

1 tablespoon pure vanilla extract

1 / 2 cup fruit preserves, at room temperature

3 tablespoons organic live-culture yogurt or 5 grams freeze-dried yogurt culture

Yields 4 cups.

In a stainless-steel saucepan, heat milk to the scalding point over medium-low heat, stirring frequently. Add skim milk powder and stir well. Remove from heat and let cool to 110 to 120 F, stirring often. Stir in honey and vanilla. Cooling could take up to 1 hour.

Meanwhile, divide fruit preserves evenly and spoon into bottom of each yogurt cup. Set aside until milk is ready.

In a bowl, combine starter yogurt or freeze-dried yogurt culture with about 1 / 2 cup of the cooled milk. Add to remaining cooled milk and stir well to distribute yogurt culture.

Pour into prepared cups, secure lids if suggested by manufacturer and place in yogurt maker. Set the time for 8 to 12 hours — minimum. Check the time recommended in the manufacturer's instructions, too. The longer yogurt ferments, the firmer and more tart it will be.

Do not disturb the liquid as it is fermenting. Check one container after 8 hours, and if the yogurt has reached the desired consistency, remove cups from yogurt maker and secure the lids, if necessary, and refrigerate immediately. If it is not set to your liking, replace the test cup and continue to ferment for another 1 to 2 hours or until desired consistency is reached. Refrigeration stops the fermentation process. Let yogurt chill completely before serving or using in recipes.

SPICED PEAR SALSA LAYER FOR YOGURT

2 pears, diced

1 apple, diced

2 tablespoons freshly squeezed lemon juice

3 tablespoons liquid honey or agave nectar

2 tablespoons golden raisins

1 / 4 teaspoon ground cinnamon

1 / 4 teaspoon curry powder or garam masala spice blend, optional

Yields 1 1 / 2 cups.

In a large bowl, toss the pears and the apple with lemon juice to coat fruit. Add honey, raisins, cinnamon and curry, if using. Toss to mix. Use immediately as the bottom layer, as a topping for yogurt or as an accompaniment to other dishes. You can also cover the remaining salsa tightly and store it in the refrigerator for up to 1 week. (Bring to room temperature first, if using as a layer in homemade yogurt.)

— Recipes from "The Yogurt Bible" by Pat Crocker (Robert Rose, $24.95).

Photo courtesy of "The Yogurt Bible."

Preserves can be used to prepare signature fruit-at-the-bottom yogurts that are a lively start to spring.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "Cooks' Books" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.