Fruity Yogurt Pots
Time to use up some leftovers and fortunately I can also fit this into The No Waste Food Challenge run by Kate over at Turquoise Lemons. The theme for March is to use up left over Yogurt.
The fruit mixture is a pineapple and a punnet of strawberries, mixed with some preserved ginger and a bit of the ginger syrup, I also finished off Sarah’s Zesty Honey, the one with the ginger in it to add some extra sweetness as strawberries are not too great at this time of year.
I made this fruit salad on Friday, it was dessert for four on Friday and four on Saturday with some cream, but there was still some left and lots of gingery, fruity juice had collected at the bottom. The fruit was looking a little less pretty but was well macerated.
Raking about at the back of the cupboard, I found my sealed bag of leftover sponge fingers and, of course, some leftover yogurt.
I often use my ramekin dishes for little trifle-like desserts, it keeps them contained and always makes left overs look better!
Fruity Yogurt Pots (serves 1)
1 ramekin dish
2 sponge fingers per person
3 dessertspoons of fruit (fresh fruit, tinned fruit, fruit salad)
2 dessertspoons of natural yogurt (I used low fat Greek yogurt)
1. Break up the sponge fingers and put into the ramekin.
2. Pour over some of the juice from the fruit salad (if you don’t have any juice you can use some orange juice or if you are feeling naughty, the alcohol of your choice!)
3. Add the fruit.
4. Top with the yogurt and sprinkles if using.