Fruity Picnic Pots

Name: Fruity Picnic Pots
Total time: 300 s
Yield: 4 servings
Cuisine: British
Ingredients: 300 g Soft fruit such as strawberries, raspberries, blueberries; 30 ml (2 tbsp) lemon juice; 150 g Mascapone; 150 g soft cream cheese; 150 g greek yoghurt (or your favourite flavoured yoghurt); 2 tbsp icing sugar; 30 ml (2 tbs) honey; 1 tsp vanilla paste (or a drop of vanilla essence); 10 broken biscuits (your favourite variety); 15 ml (1 tbsp) water

Caroline Allen @cook_11872556

Bristol UK

Cool, light and refreshing fruity pots with Mascarponi, greek yoghurt and biscuit. Simply mix and layer up these little beauties for the perfect picnic treat. Great for using up those over-ripe summer fruits.

Caroline Allen @cook_11872556

Saved

Ingredients

5 mins

4 servings

300 gSoft fruit such as strawberries, raspberries, blueberries
30 ml (2 tbsp)lemon juice
150 gMascapone
150 gsoft cream cheese
150 ggreek yoghurt (or your favourite flavoured yoghurt)
2 tbspicing sugar
30 ml (2 tbs)honey
1 tspvanilla paste (or a drop of vanilla essence)
10broken biscuits (your favourite variety)
15 ml (1 tbsp)water

Saved

Steps

5 mins

1

Hull and slice the strawberries and add them to a medium pan with a sprinkling of lemon juice.
2

Add the honey and stir together. Simmer for 5 minutes on a low heat until softened. Chill in the fridge for 10 minutes.
3

In a medium sized bowl, add the Mascarpone, greek yoghurt, soft cheese and sprinkle in the icing sugar. Combine together.
4

Add the vanilla bean paste or essence and stir until mixed together. Add the water and mix once more.
5

Now it's time to layer up the ingredients in any order you like, in sterilised jam jars.
6

You can sprinkle in your choice of biscuit and get creative, using different biscuits for each pot. Here I have used ginger biscuit. You could even add small pieces of meringue to make a mini pavlova.
7

Keep in the fridge until you are ready to place in a cool bag to keep them cool and fresh.