Description
These homemade Fruit On The Bottom Yogurt Cups are an easy meal-prep breakfast or after school snack. We LOVE them!
Ingredients
Scale
For The Fruit Sauce:
- 1 cup frozen fruit (raspberries, strawberries, peaches, blueberries, etc.),* thawed
- 2–3 Tablespoons orange juice
- optional: 1/2-1 Tablespoon honey or agave, if needed
For The Yogurt:
- 10–12 ounces Greek yogurt or dairy-free yogurt* (plain or vanilla)
Instructions
- Make The Fruit Puree. In a medium bowl, combine thawed frozen fruit and 2 Tablespoons orange juice. Use a potato masher to mash the fruit for a more rustic texture, or use a food processor or immersion blender for a smoother texture.
- Taste & Adjust. Next, taste the fruit mixture and add additional orange juice or a drizzle of honey or agave to sweeten, to taste. (I usually don’t sweeten the fruit puree if my yogurt is sweetened or I’m looking for a lower sugar option.)
- Layer. Then, divide the fruit puree between 2 jars. Use a spoon or fork to layer the yogurt on top of the fruit puree, doing your best to eliminate any air bubbles. For pretty layers, I find it works best to focus on the sides of the jar first, then fill in the center.
- Serve or Store. Enjoy yogurt cups right away or cover and chill in the fridge up to 2-3 days. Keep in mind the color of the fruit will get a little less vibrant each day, but this is cosmetic.
- Top. To serve, enjoy as-is, or top with more fresh fruit (berries, bananas, peaches, etc.) and granola or nuts for some crunch.
Notes
- Fruit. We’ve made this with raspberries, strawberries, blueberries, and peaches. Other soft fruits like mango or blackberries should work, but I’d stay away from anything too fibrous (like pineapple).
- Yogurt. You can use unsweetened plain yogurt for less sugar, or feel free to use your favorite vanilla yogurt. I prefer thick vanilla yogurt for these, since the fruit puree thins the mixture out a bit when you mix it in. Greek yogurt or thick, Greek-style vegan options like Culina work well!
- Prevent Browning. The best way to prevent browning is to avoid air exposure. Eliminate air bubbles in the yogurt when you can, so it makes a good seal on the fruit sauce. Also, keep in mind that any slight browning (oxidation) is 100% cosmetic. Adding orange juice (and honey!) can both help the fruit look vibrant.
- Prep Time: 5 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American