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Red White & Blue Frozen Yogurt Cups

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Prep Time 20 minutes
Freeze Time 4 hours
Total Time 4 hours 20 minutes
Servings 12

Ingredients
  

  • Strawberry Red Layer:
  • 1 cup full-fat Greek yogurt plain
  • ½ cup fresh strawberries hulled and finely diced
  • 2 tablespoons honey or maple syrup to taste
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • Vanilla White Layer:
  • 1 cup full-fat Greek yogurt plain
  • 2 tablespoons honey or maple syrup to taste
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • Blueberry Blue Layer:
  • 1 cup full-fat Greek yogurt plain
  • ½ cup fresh blueberries roughly mashed
  • 2 tablespoons honey or maple syrup to taste
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • Topping and Garnish:
  • Fresh strawberry slices
  • Fresh whole blueberries
  • Edible star-shaped sprinkles in red white, and blue (optional)
  • Granola for crunchy top layer optional
  • Honey for drizzling before serving optional

Instructions
 

  • Line a flat baking tray with baking paper. Arrange 12 cups or moulds in a single layer.
  • Mix strawberry red layer in first bowl. Stir yogurt, diced strawberries, honey, vanilla, and lemon juice until combined. Taste and adjust.
  • Mix vanilla white layer in second bowl. Stir yogurt, honey, vanilla, and salt until smooth. Taste and adjust.
  • Mash blueberries roughly in third bowl. Add yogurt, honey, vanilla, and lemon juice. Stir until combined and deeply coloured. Taste and adjust.
  • Spoon strawberry layer into each cup filling one third of the way. Level surface with back of spoon. Tap cups firmly on counter.
  • Freeze tray for 20 to 30 minutes until first layer is partially set.
  • Spoon vanilla white layer over partially frozen red layer filling another third. Level surface. Tap cups again.
  • Freeze for a further 20 to 30 minutes until white layer is partially set.
  • Spoon blueberry blue layer over partially frozen white layer filling cups almost to top. Level surface.
  • Press fresh strawberry slices and blueberries gently into surface. Add sprinkles or granola if using.
  • Cover tray loosely with cling wrap without touching cup surfaces.
  • Freeze for minimum 3 hours or overnight until completely solid.
  • To serve from paper cups, peel paper away. From silicone moulds, push up from bottom. From jars, serve directly with a spoon.
  • Serve immediately straight from the freezer.

Notes

  • Use full-fat Greek yogurt — low-fat yogurt freezes icy and hard rather than creamy
  • Always partially freeze between layers — this is what keeps the colours clean and separated
  • Sweeten each layer slightly more than seems necessary — freezing dulls sweetness significantly
  • Level each layer carefully and tap cups after each addition to remove air bubbles
  • Cover the tray with cling wrap as a tent, not pressing onto the surface
  • Freeze overnight for the best texture and cleanest layers
  • Work quickly when unmoulding — frozen yogurt melts faster than ice cream
  • Keep finished cups stored covered in the freezer for up to 2 weeks
  • Coconut yogurt is the best dairy-free alternative for a creamy frozen result
  • Make up to one week ahead for best flavour and texture