Learn how to make some tasty on the go yogurt cups
Yogurt cups are becoming an absolute favourite on the go snacks for me as of lately. When I’m not sitting at home blogging or slaving away in the kitchen doing endless food prep I’m working in an ever changing fast paced environment. My lifestyle is far from sedentary but this is something that I enjoy for the most part and generally have no problems with.
However with that being said, working in such a dynamic field does require looking after ones physically health and well being which brings me to the discussion of healthy eating. Eating the right type of food not only provides your body with an adequate source of energy but it also nourishes the body by giving it what it needs – you can obtain nourishment in various ways – from main meals to snacks or even through the mode of a smoothie.
Whatever the case when you’re on the go food source still remain a priority. I hear so many people complain about not having enough time to eat which leaves me dumbfounded. Granted you may not physically have enough time to sit down and eat but for example my strawberry banana or sweet potato smoothie is relatively filling and something can be drunk anytime or anyplace.
If you’re not a fan of smoothies, no problem because fruit enriched yogurt cups are the future. They are easy to make, healthy and incredibly addictive.
All you need to do is make the compote which is the fruit topping (or bottom) for your favourite dairy/lactose free yogurt. As a general rule of thumb there is a higher ratio of yogurt to the compote – around 3/4 of yogurt to 1/4 compote.
This recipe makes enough for 3-4 mason jars or approximately 6 small yogurt pots so I would suggest only making the quantity that you need although you can of course double the bath if you wish.
- 1½ cup of pineapple and mango mixed together, chopped and peeled
- ¼ cup of mango and pineapple, pureed
- 1 tbsp of tapioca starch
- ¼ cup of coconut nectar (or agave/maple syrup)
- 2 tbsp of water
- ¾ of your favourite dairy free yogurt in a jar
- Mix together the tapioca starch with the water and set aside.
- In a small saucepan on low-medium heat add the puree along with the tapioca starch water, stirring frequently. If you're not using puree simply skip and only add the tapioca water to the pot ready for the next set of instructions.
- After 2-3 minutes stir in the fruit and coconut nectar.
- Reduce the flame to a simmering low heat and allow the compote to form and thicken - this should take roughly 5 minutes. Make sure to stir throughout the given time to prevent sticking.
- Allow to cool before topping your yogurt and serve