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Frozen fruit cups

Recipe by:Joni Sare
Therapeutic chef and nutrition educator, Cupertino

Ingredients

  • 3 cups small-chopped fruit (we used 1 cup each: strawberries, pears, peaches)
    2 cups yogurt, any flavor 

Directions

Mix fruit and yogurt together and spoon mixture into cupcake liners in a muffin tin. Freeze for 30 minutes before serving. Or, cover and freeze for up to 1 month, then let thaw at room temperature for 30 minutes before serving.

Variations:

  • Add 1 tbsp. chia seeds to mixture.
  • Fold in bite-sized pieces of shortcake or angel food cake as you mix the fruit and yogurt.
  • Top with granola, nuts or miniature chocolate chips.

Makes 12 servings

 

Califonia Bountiful