Fruit on the Bottom Yogurt Cups

It is August and that means my mind is starting to think about back to school time. Our school doesn’t start until later in the month, but now is the time to start getting your back to school brain working. One the things I forget to plan for is after school snacks. 

These homemade yogurt cups are delicious and packed with protein and fruit  and make a great make-ahead after school snack. You can adjust the sugar level up or down according to your family’s tastes. I make these with all different kinds of frozen fruit. Mixed berries and strawberries are my favorite.

If you use fruit that is in large pieces (think peaches, strawberries, or mango) use a potato masher to break up the fruit after it has cooked for 10 minutes so you have more of a jam-like texture rather than large chunks of fruit.

Fruit on the Bottom Yogurt Cups

Yield: 8 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

These make-ahead yogurt cups are perfect for after school snacks. They are packed with fruit and protein.

Homemade low-sugar fruit jam is topped with greek yogurt for a delicious snack.

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Ingredients

• 1 Pound frozen fruit (berries, strawberries, mangos and peaches all work well.)
• 1/4 Cup plus 2 Tablespoons water (divided)
• 1/4 Cup Sugar
• Pinch of Salt
• 2 Tablespoons Corn Starch
• 4 Cups Greek Yogurt (I prefer whole milk Greek yogurt, but lowfat or nonfat both work well.)
• Granola for serving (optional) My favorite is this Chai Spiced Granola. 

Instructions

1. In a medium saucepan, mix frozen fruit, 1/4 cup water, and 1/4 cup sugar and a pinch of salt. Cover and bring to a simmer over medium heat. Cook for 10 minutes to thaw and soften fruit.
2. If you are using fruit that is in large pieces like strawberries, mangos or peaches, use a potato masher or large fork to mash the fruit into smaller pieces once it has cooked for 10 minutes.
3. In a small bowl, mix 2 Tablespoons water with 2 Tablespoons corn starch.
4. Slowly add the corn starch mixture to the hot fruit and stir to until it thickens.
5. Remove from heat and cool to room temperature about 30 minutes.
6. Place 1/4 cup of the cooled fruit mixture in the bottom of 8 1-cup mason jars.
7. Top the fruit with 1/2 cup of yogurt in each jar.
8. Put the lids on the jars and store in the refrigerator up to 2 weeks.
9. I like to serve it with granola or another cereal for crunch.

Notes

You can use any frozen fruit you prefer. (Except maybe bananas. That might get funky.) If your family likes really sweet yogurt, use a sweetened vanilla yogurt or add a little more sugar to the fruit mixture.

A canning funnel makes it super easy to fill the jars.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Tebery 15 Pack Ball Mason Jars 9 oz Regular Mouth Mason Jars Canning Glass Jars With Airtight lids and Bands
• 
  Norpro Canning Wide Mouth Plastic Funnel, Green, 4.75in/12cm

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 199Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 46mgCarbohydrates: 27gFiber: 2gSugar: 18gProtein: 14g

Nutrition information is provided as a courtesy and may not be completely accurate.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.