You can use any fruit for the layers of this healthy fruit dessert. You can also enjoy this as a breakfast treat.
Ingredients
150g raspberries
150g strawberries
150g blackberries
100g oats
400ml low-fat natural yoghurt
Equipment
Weighing scales
Colander
Kitchen towel
Small sharp knife
Chopping board
Mixing bowl x 3
Fork or potato masher
Blender (optional)
Plastic food bag (optional)
Rolling pin (optional)
Measuring spoons
Clear plastic cup or dish approx. 150ml capacity x 4
Teaspoon or table knife
Teaspoon for serving x 4
Instructions
Wash the fruit. Pat gently with kitchen towel and leave to dry.
Save 4 whole strawberries to decorate (optional).
Hull the remaining strawberries by pulling the green stalks out with your fingers or slicing them off with a sharp knife.
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.
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.
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.
Sprinkle 1 x 15ml spoon of oats over the yoghurt in each cup.
Place 2 x 15ml spoons of crushed strawberries over the oats.
Add a layer of yoghurt and oats to each cup, as before.
Now spoon 2 x 15ml spoons of crushed blackberries over the oats and top with 2 x 15ml spoons of yoghurt.
To finish, decorate each cup with a whole strawberry.
Store in the fridge until ready to serve.
Skills used include:
Washing, weighing, measuring, chopping, rolling, blending, mashing and serving.
Top Tips
- 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.
Something to try next time
• Swap the raspberries, strawberries and blackberries for other seasonal or canned fruit, for example 450g mixed tinned fruit in juice or 150g of each of pineapple, mango and banana.
• You can use any type of fruit, including canned or frozen. Defrost frozen fruit before using. Drain the juice from canned fruit. Remember to coat apples, bananas and pears in lemon juice to prevent them going brown.
• Make party size versions in small (75ml) taster cups. Use 200g of raspberries and 200ml of yoghurt. Layer 2 x 5ml spoons of fruit followed by 2 x 5ml spoons of yoghurt. Repeat each layer. This makes 10 mini cups.
Prepare now, eat later
• Fruity Yoghurt Cups are best eaten immediately.
• The fruit can be mashed the day before. Store, covered, in the fridge for up to 24 hours.
• If you do need to prepare ahead to serve later, keep the completed pots in the fridge, covered, for up to 24 hours. If preparing in advance, top with oats just before serving.
