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Easy Fruit-on-the-Bottom Yogurt

Learn how to make the best fruit-on-the-bottom yogurt with all kinds of fruit flavors—and with less sugar and for less money than buying it at the store. Scale this up or down according to how many servings you're planning to make. The directions here are for one small toddler-size serving.
Course Snack
Cuisine American
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 1
Calories 91kcal

Ingredients

Add-Ins (choose one)

  • 1-2 teaspoons jam or chia jam
  • ¼ cup finely diced fresh fruit
  • ¼ cup thawed frozen fruit
  • ¼ cup canned fruit
  • ¼ cup applesauce

Yogurt

  • ½ cup plain whole milk yogurt (regular or Greek style)
  • maple syrup (optional, to taste)

Instructions

  • Add the fruit of choice to a bowl or container.
  • Top with yogurt, sweetened to taste as or if desired.
  • Serve, or store and serve cold on a future day.

Video

Notes

  • Store in an airtight container in the fridge for 3-5 days. Stir before serving.
  • Dairy-free: Use your favorite nondairy milk to make this dairy-free.
  • Fresh fruit ideas: diced strawberries, blueberries, mango, or ripe peaches. Diced or mashed banana also works, though serve that immediately as it will brown with storage.
  • Frozen fruit ideas: blueberries, mango, pineapple, raspberries, or cherries.
  • I like canned fruit packed in 100% fruit juice. I usually drain the juice before adding it to the container to avoid it becoming too runny.
  • I like smooth, unsweetened applesauce, though any will do.
  • You can also use any baby food puree you like!

Nutrition

Serving: 1yogurt cup | Calories: 91kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 57mg | Potassium: 223mg | Fiber: 1g | Sugar: 9g | Vitamin A: 138IU | Vitamin C: 2mg | Calcium: 150mg | Iron: 0.1mg