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Summer yogurt fruit bowl

This yogurt fruit bowl recipe is rather decadent; silky, fluffy, and very creamy. It’s a seriously delicious treat whether it’s for breakfast, snack, or dessert with a touch of sweet and tangy strawberries.
Prep Time 10 minutes
Chill Time 30 minutes
Course Breakfast, Dessert, Snack
Servings 4


  • 100 g fresh ripe strawberries, hulled
  • 200 g Greek style yogurt
  • 200 ml double cream
  • 2 tbsp icing sugar, sifted
  • 10 slices of tinned peaches
  • 1 kiwi peeled and sliced
  • 100 g fresh blueberries


  • Roughly dice the strawberries and measure out 70g of strawberries into a blender, add ½ tbsp of icing sugar, blend, cover, and place in the refrigerator. The remaining 30g of chopped strawberries set aside.
  • Place the yoghurt in a large bowl with the remaining icing sugar and beat with a handheld whisk until smooth. Gently whisk in the cream for several minutes until soft peaks start to form. Pour in the chilled strawberry puree and combine gently to create a strawberry whipped yogurt. Transfer into and airtight container, and place in the refrigerator to chill for at least 30 minutes.
  • Prepare summer fruits of choice. Use a mixture of fresh, tinned, and frozen varieties if desired. Serve up the yogurt in bowls, top with prepared fruits and garnish with the remaining chopped strawberries.


• This is creamy whip is best served the same day.
• Store leftovers in airtight container and refrigerate, consume within 2 days.
• Do not freeze.
• Adjust icing sugar to your taste.
• Ensure the cream and yoghurt are used straight from the refrigerator. Room temperature will create a runny filling.
• Sifting the icing sugar will prevent clumps in your creamy whip.
• Don't over-whip - create soft peak forms.






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