MOLASSES SUGAR FRUIT CUP, easy peasy, prepare-ahead

Taking advantage of soft fruits at their British best...

Molasses Sugar Fruit Cup, a layered healthful beauty

6/8/16

Layers of soft fruit - now at their best - topped with yoghurt and sprinkled with dark sugar are gorgeously displayed in drinking glasses. 

Tasty and good for you, berries are the least sweet of fruits and the most nutritionally valuable.  Molasses sugar is the closest of sugars to the natural state of sugar beets  and full of vitamins and minerals.  (Billingtons, who produce unrefined sugars, sell molasses sugar that is non-gmo, gluten-free and vegan.) 

The fruit cups make a simple thrown-together dessert with a dark, smoky layer of sweetness.  For breakfast, top each fruit layer with uber-granola.  

This is best made on the day but refrigerated at least a couple of hours.  

Cost: as little or as much as you like
Feeds: 1 or more  

Ingred:
   whole berries OR
   peeled, cut up soft fruit OR
   both
   
   2-3 generous tbsp strained 0%-fat plain yoghurt per serving 
   a drop or two of vanilla extract (opt)
   1 1/2-2 generous teaspoons molasses sugar per serving

Method:

1. In a separate container, mix yoghurt & vanilla
2. Place fruit in neat layers  in a see-though glass container 
3. Top the entire dish with with yoghurt
4. Sprinkle with molasses sugar
5. Refrigerate a couple of hours 

Tips:

• the yoghurt melts & creates a flowing dark sweetness; leaving the dish in the fridge too long may cause the sugar to sweat through the yoghurt; the taste won't be affected but the appearance will be less appetising
• Products: Balloon glasses: 4 for £4, Morrisons

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.