Frozen Nectarine Blackberry Yogurt Cups
12 to 15 pieces
For the topping
- 1/2 cup (85 g) nectarines, diced into ¼-inch cubes
- 1/2 cup (75 g) halved blackberries
- 3 tbsp (41 g) Redpath® Dark Brown Sugar, firmly packed
- 1 tbsp (15 ml) fresh lime juice
- 1/2 tsp (2 g) ground cinnamon
For the frozen yogurt
- 2 2/3 cups (640 ml or 750g container) full fat Greek yogurt
- 3/4 cup (180 ml) heavy cream
- 3/4 cup (150 g) Redpath® Granulated Sugar
- 1 tbsp (3 g) lime zest
- 1/4 tsp (2 g) salt
Line one or two standard muffin tins with 12 to 15 paper liners.
In a small bowl combine the diced nectarines, halved blackberries, Redpath® Dark Brown Sugar, lime juice, and ground cinnamon and toss evenly to coat. Set aside.
In a large bowl, whisk together the Greek yogurt, heavy cream, Redpath® Granulated Sugar, lime zest, and salt until thoroughly mixed and the sugar is dissolved.
Using a sieve, drain the nectarine and blackberry mixture. Save the resulting syrup in an airtight container in the fridge for future use. For example, it can be used to sweeten iced tea, or add it to sparkling water for a hint of fruit flavour.
Spoon the yogurt mixture into each well of the prepared muffin tin, filling each well about 3/4 full.
Evenly divide the nectarine and blackberry mixture onto the tops of each filled cup. Place into the freezer to set, allowing at least 4 hours before they’re ready.
When set, place onto a platter and serve, or transfer the yogurt cups into an airtight container and put them back into the freezer to enjoy later.
- Use full fat Greek or plain yogurt when making this recipe. Low fat yogurt will produce an icier product.
- Zest lime before juicing.
- Use silicon liners for easier removal.
- You can also use a handheld mixer to whisk together the ingredients.
- For added convenience, use Redpath Instant Dissolving Sugar in place of Redpath Granulated Sugar