Fruit platter with Yoghurt

Serves 8

  • 600g plain yoghurt
  • Seasonal fruit such as:
  • 1 punnet (150g) raspberries
  • 1 punnet (125g) blueberries
  • 1 punnet (250g) strawberries, halved
  • 2 small peaches, sliced
  • 4 apricots, halved

Pour the yoghurt into a serving dish. Scatter berries over the top and then top with peaches and apricots.

Notes:

  • I prefer not to wash raspberries, just check them over for little creepy crawlies. Rinse and pat dry the other fruit with paper towel.
  • My favourite yoghurt is the thick, creamy, but 96% fat free, type you can get at markets. There are a number of specialty yoghurts now available in supermarkets. You can also use Greek yoghurt, perhaps sweetened with a few tablespoons of sifted icing sugar.
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