Fruit on the Bottom Yogurt (or Cottage Cheese) Cups
Fresh peaches, strawberries, and mango are delightful in season. Frozen blueberries and fresh pineapple are great tasting add-ins that are available year round. For another option, try cottage cheese instead of yogurt and pair with fresh pineapple.

Makes 1, but can easily be scaled up to make a week's worth


Ingredients

  • 1/2 cup (120 grams) plain yogurt, divided (I like whole milk Greek, but use your favorite; may substitute cottage cheese)
  • 1/4 -1/3 cup fresh fruit (such as chopped pineapple, peaches, strawberries, blueberries, raspberries)
  • 2 teaspoons jam or jelly*
  • Optional: granola (about 2 tablespoons per cup), toasted nuts, shredded coconut, flax meal (about 1 tablespoon per cup)

Instructions

  1. Spoon half of the yogurt in a half-pint jar. Add the fruit and drizzle with the jam. Spoon the remaining yogurt on top. Sprinkle over the granola or nuts, if using. Seal the jar and pack it up for work or school, or enjoy it immediately.

Notes

  • *The use of jam or jelly mimics the sweetened fruit mixture on the bottom of the store-bought, single serve cups. Feel free to experiment with your favorite flavors or use homemade, chia, or an all-fruit option. Fancy jams that include ginger or lime zest provide interesting flavor. (Ginger with pineapple or peach and lime with blueberries and strawberries are personal favorites). Optionally, you may forego the jam and add a drizzle of honey or maple syrup.
  • If you refrigerate these with granola on top, the granola will become more chewy than crunchy. Some may enjoy this texture, but to maintain full crunch, simply add just before eating. For ready-to-go meal prep purposes, you can portion into a snack-size baggie or other small container.
  • Storage:┬áThe yogurt cups will keep, sealed in their jars, for up to 1 week.

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