These easy-peasy yoghurt and fruit pots can be enjoyed straight away, or freeze them overnight and pack into school lunches, for a cooling lunch time treat.
1 ¼ cups thick yoghurt
2 tsp honey
2 passionfruits, halved
1 yellow peach or nectarine, flesh diced
- Combine yoghurt and honey. Spoon half the yoghurt evenly between two 1 cup capacity freezer-proof containers. Scoop one half of the passionfruit into each container and top each with one-quarter of the peach.
- Spoon remaining yoghurt over the fruit and top with remaining passionfruit and peach. Seal and freeze for 3-4 hr or until firm, preferably overnight. Pack into lunch boxes along with a spoon.