Best Breakfast Fruit Cup With Strawberries Recipes

EASY BREAKFAST YOGURT AND FRUIT CUPS

Easy breakfast yogurt and fruit cups image

These easy make-ahead breakfast yogurt cups with home-made fruit compote are perfect for grab-and-go breakfasts on busy mornings.

Provided by Alida Ryder

Categories Breakfast Gluten free Healthy Healthy snack Snack Vegetarian

Time 20m

Number Of Ingredients 12

Ingredients

1 cup pineapple (chopped)
1 cup mango (chopped )
2 tbsp sweetener of your choice
2 tsp lime juice
2 cups strawberries (quartered)
1 tbsp sweetener of your choice
1 tsp lemon juice
1 tsp vanilla extract
2 cups blueberries (I used frozen)
1 tbsp sweetener of your choice
1 tsp lemon juice
3 cups Greek yogurt

Steps:

To make the compote, simply place the fruit, sweetener and lemon/lime juice (and vanilla if you're making the strawberry compote) in a saucepan and bring to a simmer. Simmer for 10-15 minutes or until the fruit has broken down and the compote has thickened slightly. Keep in mind that it will continue to thicken as it cools.
Remove the compote from the heat and allow to cool.
Layer with the Greek yogurt in sealable jars/containers and place in the fridge for up to 5 days.

Nutrition Facts : ServingSize 1 yogurt and fruit cup, Calories 101 kcal, Carbohydrate 17 g, Protein 8 g, Cholesterol 3 mg, Sodium 28 mg, Fiber 2 g, Sugar 12 g

STRAWBERRY CUPS

Strawberry Cups image

This is a good make-ahead company dessert, and it's a really beautiful color.

Provided by Food Network

Categories dessert

Time 1h27m

Yield 5 servings

Number Of Ingredients 8

Ingredients

1 cup water
1 (4-serving size) package sugar-free lemon gelatin
10 ounces frozen unsweetened strawberries, partly thawed
1 cup heavy cream
1/2 teaspoon vanilla extract
1 teaspoon sugar substitute (recommended: Splenda)
6 fresh strawberries, optional, for garnish
6 mint leaves, optional, for garnish

Steps:

Bring the water to a boil in a small saucepan. Put the gelatin and boiling water in a blender, and process for 10 to 15 seconds to dissolve the gelatin. Add the strawberries and process again, just long enough to blend in the berries. Put the blender container in the refrigerator for 10 minutes, or just until the mixture starts to thicken a bit.
Add 3/4 cup of the heavy cream, and process in the blender just long enough to mix it all in, about 10 to 15 seconds. Pour into 5 or 6 pretty little dessert cups and chill in the refrigerator, at least 1 hour.
With an electric mixer or by hand, whip the remaining 1/4 cup of cream with the vanilla and sugar substitute. Top each cup with a dollop if whipped cream. If desired, cut a strawberry into a fan-shape, and place on top with a mint leaf to garnish.

Nutrition Facts : Calories 188 calorie, Fat 18 grams, SaturatedFat 11 grams, Carbohydrate 6 grams, Fiber 1 grams

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