Lemon Yogurt Cups
Light, refreshing lemon yogurt cups with cherry sauce & pomegranate. Easy gluten-free dessert or snack!
Equipment
- Blender: Used to create a smooth cherry sauce.
- Small Saucepan: Needed to thicken the cherry sauce.
- Mixing Bowl: Necessary for whipping the Greek yogurt.
- Hand Mixer or Whisk: Helps to achieve a light and fluffy yogurt texture.
- Small Cups or Bowls: For serving the yogurt cups.
Ingredients
For the Cherry Sauce:
- 1 cup fresh or frozen cherries pitted
- 1 tablespoon honey or maple syrup
- 1 teaspoon arrowroot powder
- 1 tablespoon lemon juice
For the Whipped Lemon Greek Yogurt:
- 1 ½ cups plain Greek yogurt
- 1 –2 tablespoon honey adjust to taste
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice optional for extra zing
Toppings:
- ⅓ cup pomegranate seeds
Instructions
Make the Cherry Sauce:
- Blend cherries, honey, arrowroot powder, and lemon juice until smooth.
- Pour into a small saucepan and heat over medium, stirring until slightly thickened (2–3 minutes). Let cool.
- Whip the Lemon Yogurt:
- In a mixing bowl, add Greek yogurt, honey, vanilla, lemon zest, and lemon juice (if using).
- Whip using a hand mixer or whisk until light and fluffy (about 1–2 minutes).
Assemble the Cups:
- Scoop whipped yogurt into small cups or bowls.
- Spoon cherry sauce over the top.
- Sprinkle with pomegranate seeds.
Chill or Serve:
- Enjoy immediately or chill for 15–30 minutes for a cooler treat.
Notes
For a thicker cherry sauce, simmer for a few extra minutes.
Adjust the honey to your desired sweetness.
Use fresh or frozen cherries; both work well.
Adjust the honey to your desired sweetness.
Use fresh or frozen cherries; both work well.
Tried this recipe?Let us know how it was!