Frozen fruit cups

Joni Sare
Therapeutic chef and nutrition educator, Cupertino

These icy treats top off a meal or can be enjoyed as a healthy snack during summer, when fruits are at their peak. Make an extra batch and freeze them until you crave them again—which won't be long!

Ingredients

3 cups small-chopped fruit (we used 1 cup each: strawberries, pears, peaches)
2 cups yogurt, any flavor

Directions

Mix fruit and yogurt together and spoon mixture into cupcake liners in a muffin tin. Freeze for 30 minutes before serving. Or, cover and freeze for up to 1 month, then let thaw at room temperature for 30 minutes before serving.

Variations:

Add 1 tbsp. chia seeds to mixture.
Fold in bite-sized pieces of shortcake or angel food cake as you mix the fruit and yogurt.
Top with granola, nuts or miniature chocolate chips.

Makes 12 servings