Breakfast & brunch · Easter, Mother’s Day, Valentine’s Day, Memorial Day, Independence Day
Lemon Berry Yogurt Cups
Lemon berry yogurt cups layered in the glasses you already own for an easy Easter or Mother’s Day brunch, light breakfast, or simple summer dessert.
- Prep
- 15 min
- Cook
- None
- Total
- 15 min
- Serves
- 4 small cups
The recipe card
Lemon Berry Yogurt Cups
- Prep
- 15 min
- Cook
- None
- Total
- 15 min
- Serves
- 4 small cups
Ingredients
- 2 cups (480 g) plain Greek yogurt
- 2 tbsp maple syrup, or to taste
- 1 tsp finely grated lemon zest
- 2 cups (about 300 g) washed berries, cut if large
- 1/2 cup (50 g) granola
Method
- Stir yogurt, maple syrup, and lemon zest together in a bowl. Taste and adjust sweetness.
- Divide half the yogurt among four small glasses. Add half the berries.
- Repeat with the remaining yogurt and berries.
- Sprinkle granola over each cup just before serving to keep it crisp.
Make Ahead
Up to 1 day ahead: mix the yogurt, maple and lemon zest and refrigerate. Layer the cups up to 4 hours ahead and keep them chilled. Add granola right before serving so it stays crisp.
Storage and Reheating
Storage: Refrigerate assembled cups without granola up to 1 day.
Reheating: Served cold.
Make It a Meal
Goes well with:
