The Battle for the Yoghurt Cup

Inspired by my memories of luscious fruit flavours and crunchy granola towering over the thick batter-like yoghurt, I decided to make myself a little yoghurt treat box, to beat the heat this summer and to provide a good daily intake of calcium and fruit. The Kitchn had some great ideas on fruit-at the bottom cups, with handy links to ‘how to make your own yoghurt’ as well as ideas for ‘alternative mix-ins’. One thing you have to remember is that with yoghurt cups, its all about personal choice. You can choose the kind of fruit, preserve or jelly as well as dry fruits and other seeds/nuts to go on top, and the always ardent muesli. And each time it’s a new journey on your palate.

I remember London days, where Prêt a Manger, M&S Food and Tesco’s Finest having innovative seasonal yoghurt pots. The Costa Coffee at my college at Moorgate, sold these cups of yoghurt, flavoured with stewed fruits/fruit jelly at the bottom, layered with yoghurt, then muesli. Healthy, nutritious and quite honestly, a guilt- free second breakfast or afternoon snack. It’s got the sweet, the savoury and the satisfying crunch. On my recent visit to NZ I even tried a mango and passion fruit one from Kapiti, but found that the passion fruit got far too runny and took away from the Greek yoghurt consistency that I adore. India too has now launched some flavoured yoghurts, such as GO! and Danone. But it just doesn’t quite compare to the homemade ones. Just try it and see for yourself—I solemnly swear, on my yoghurt, that you’ll just love how simple, divine and quick this is.Very Berry Yoghurt Cup

You can set your own yoghurt or just buy some from the market. I use the one at home whenever it’s there, or else I really love the Nestle Fat Free yoghurt tubs (yellow in colour). In order to get a Greek yoghurt type consistency, simply put a few tablespoons on yoghurt on a fine strainer (kept over a container to collect the excess liquid) for a few minutes, jiggling it about from time to time. Don’t press down on it, since it’ll all go through. Let the whey separate naturally from the yoghurt. Transfer the yoghurt into a bowl and whisk the yoghurt to make it thick and smooth, removing the lumps. Pull out a container of choice- ive used Tupperware, or old peanut butter jars. Layer in a thin amount of raspberry jam or the Bonne Maman Mixed Berries (slurrrp) at ther bottom of the jar. Spoon in the yoghurt to about the ¾th mark of the container. Take a fork, dip it into a jar of honey and let lift it up. Only when thin lines run from the fork, pour just a few thin lines evenly over the yoghurt. Sprinkle over handful of the desired fresh fruit- I used 5 fresh shetoot (blackberry). It’s crunch time—Almond Cranberry Crunch to the top of the jar, and voila, Yoghurt Cup is ready!!
Let it chill or if the yoghurt is nice and cold, enjoy immediately! There are several alternatives depending on what’s available in your kitchen. You never have to leave the house to get something new for your pot- you’re bound to fine a few walnuts here, or a jam there, to help you dish out a sublime little pot JShopping Bag

1/2 cup of Greek style yoghurt

1/4 cup of Muesli/ Almond Cranberry Crunch

1/2 teaspoon of good honey (I like acacia)

5 blackberries
2 teaspoons of jam/preserve (raspberry, cherry, strawberry)

Assembly Instructions:

Spread a thin layer of Raspberry jam at the bottom of our container of choice. Gently spoon in the thick creamy smoothened yoghurt. Fork over the runny honey and arrange the blackberries over the honey. Pour over the desired amount of cereal, either till the top of the jar or a bit less, depending on crunchiness level desired. Happy snacking!

This weekend I plan to try it with Special K and an organic Stawberry and Banana Jam I bought from Bali. I’ll keep you posted on how it turns out! Feel free to post things that you’ve tried or would like to try, below, in or above your yoghurt! The permutations and combinations are non ending! 🙂