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.
This yoghurt can be eaten straight away, but by freezing portions you make perfect little ice bricks to keep lunch boxes cool. The yoghurt will be defrosted but still cool, ready for a lunchtime treat!
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.8 g|
|Total carbohydrates||20.7 g|
|- Sugars||20.6 g|
|Dietary fibre||3.4 g|