Fruity Yougurt Cups
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
450 ml/16 fl oz low fat natural yogurt 11/2 tbsp finely grated orange rind 225 g/8 oz mixed berries, such as blueberries, raspberries and strawberries, plus extra to decorate fresh mint sprigs, to decorate (optional).
1 Set the freezer to rapid freeze at least 2 hours before freezing this dish. Line a 12-hole bun tin with 12 paper cake cases, or use small ramekin dishes placed on a baking tray. 2 Mix the yogurt and orange rind together in a large bowl. Cut any large strawberries into pieces so that they are the same size as the blueberries and raspberries. 3 Add the fruit to the yogurt then spoon into the paper cases or ramekins. Freeze for 2 hours, or until just frozen. Decorate with extra fruit and mint sprigs, if using, and serve. Remember to return the freezer to its original setting afterwards.
calories per cup 63