Thursday 22 January 2015

FOOD FRIDAY - YOGHURT FRUIT CUPS

“God is day and night, winter and summer, war and peace, surfeit and hunger.” – Heraclitus

We have been experiencing some quite hot weather in Melbourne, so on the menu we have had cooling foods. Lots of salads, cheese and vegetable sandwiches, jellies, sorbets and yoghurt! Yoghurt is such a versatile food and it can contribute positively to a healthful diet, assist in gastrointestinal health and substitute as a low calorie alternative to many high calorie foods (e.g. salad dressing, mayonnaise, cream, custard, etc).

The recipe below is a very rapidly prepared dessert that tastes delicious, is cooling and healthful as well.

FRUIT YOGHURT CUPS
Ingredients
Ripe, Summer stone fruits in season, stoned and chopped into cubes
Vanilla low fat yoghurt (other flavours or plain, according to taste)
Blackberry jam (if you’ve saved some from last Autumn that you’ve made yourself you get extra brownie points!)
Quantities as you please, depending on the number of cups you wish to make.

Method
Place a couple of heaped tablespoons of fruit cubes in a serving cup.
Add enough yoghurt to cover the fruit and top with a tablespoon of blackberry jam.
Refrigerate for a couple of hours before serving.

2 comments:

  1. Ah, these look delicious, Nick! And so very healthy...and, by the way, we miss you over at Poetry Jam. Just saying.....

    ReplyDelete
  2. Simple and luscious! "Ripe, summer stone fruits in season"... my favourite is something dark red (for contrast) and slightly tart (again for contrast). Probably cherries.

    ReplyDelete