Fruity yoghurt cups
Key info:
You can use any fruit for the layers of this healthy fruit dessert.
You can also enjoy it as a snack or for a breakfast treat.
Equipment
-
Weighing scales
-
Colander
-
Knife
-
Chopping board
-
Mixing bowl
-
Fork
-
Blender
-
Rolling pin
-
Measuring spoons
-
Cup
-
Spoon
Method
-
Step 1
Wash the fruit. Pat gently with kitchen towel and leave to dry.
-
Step 2
Save 4 whole strawberries to decorate (optional).
-
Step 3
Hull the remaining strawberries by pulling the green stalks out with your fingers or slicing them off with a sharp knife.
-
Step 4
Place each different fruit in a separate mixing bowl. Mash with a fork or potato masher to make a rough purée. If you are using just one type of fruit you could use a blender instead.
-
Step 5
Put 2 x 15ml spoons of crushed raspberries in the base of each serving cup. Take care not to spill the fruit down the sides.
-
Step 6
Put 2 x 15ml spoons of yoghurt on top of the raspberries. Carefully spread the yoghurt so it completely covers the layer of fruit. Use a teaspoon or table knife to get all the yoghurt off the spoon.
-
Step 7
Sprinkle 1 x 15ml spoon of oats over the yoghurt.
-
Step 8
Place 2 x 15ml spoons of crushed strawberries over the oats.
-
Step 9
Add a layer of yoghurt and oats, as before.
-
Step 10
Now spoon 2 x 15ml spoons of crushed blackberries over the oats and top with 2 x 15ml spoons of yoghurt.
-
Step 11
To finish, decorate each cup with a whole strawberry.
-
Step 12
Store in the fridge until ready to serve.
Ingredients
- Makes:
- Serves 4
- 150g
- raspberries
- 150g
- strawberries
- 150g
- blackberries
- 100g
- oats
- 400ml
- low-fat natural yoghurt
Top tip(s)
Try to include some of the fruit juice when making the layers as this will blend slightly with the yoghurt, creating an extra colourful layer.
The fruit purées don’t need to be completely smooth.
Prepare now, eat later
The cups are best eaten immediately. If preparing in advance, top with oats just before serving.
The fruit can be mashed the day before. Store, covered, in the fridge for up to 24 hours.
Store the completed pots, covered, in the fridge for up to 24 hours.
