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Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
DIY Yogurt Flip Cups
Getting reviews...
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 3 flip cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 246
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 23 g
- Protein
- 9 g
- Cholesterol
- 16 mg
- Sodium
- 62 mg
It takes just ten minutes to whip up these make-ahead, no-waste yogurt flip cups. Dump the contents of a fruit bowl into any wide-mouth mason jar, then fill the cleaned plastic cup with crunchy toppings. Screw the cup onto the mason jar and stash it in the fridge for up to five days. Bingo, breakfast is ready when you are.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 3 flip cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 246
- Total Fat
- 10 g
- Saturated Fat
- 4 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 23 g
- Protein
- 9 g
- Cholesterol
- 16 mg
- Sodium
- 62 mg
Ingredients
Directions
Special equipment:
3 wide-mouth mason jars- Drain the liquid from the fruit bowls and divide the fruit among 3 wide-mouth mason jars. Rinse out the fruit bowl cups and dry them thoroughly.
- Divide the yogurt among the mason jars, layering it on top of the fruit.
- Fill each fruit bowl cup with 3 tablespoons of toppings. Place the flat part of one of the mason jar lids over one of the cups, invert and place it on top of one of the jars. Screw the ring on. Repeat with the remaining cups, lids, jars and rings. Store in the refrigerator for up to 5 days.
