Summer fruit pots

    4 hours 10 min

    Taste the season with this delicious summer dessert perfect for all ages. Use local in-season fruits like strawberries and raspberries for best results. We usually serve these fruit pots in ramekins, however if you want to make a real statement you can use martini glasses!

    4 people made this

    Serves: 6 

    • 300ml double cream
    • 500g Greek yoghurt
    • 110g strawberries, sliced
    • 110g raspberries, sliced
    • 6 tablespoons light brown muscovado sugar
    • sprig fresh mint, to decorate

    Prep:10min  ›  Extra time:4hr chilling  ›  Ready in:4hr10min 

    1. In a bowl, whisk the double cream until it becomes light and fluffy. Fold in the Greek yoghurt and set aside.
    2. Divide the fruit equally into the 6 ramekins. Spoon in a layer of yoghurt cream to the top of the ramekin. Sprinkle a generous amount of muscovado sugar over the top of each ramekin.
    3. Transfer the fruit pots to the fridge, to chill for at least 4 hours until the muscovado sugar has dissolved. Decorate with a sprig of fresh mint and serve.

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