DIY Fruit-On-The-Bottom Yogurt Cups

My taste in yogurt has morphed quite drastically, albeit gradually, over the past decade or so.

In high school I mainly ate fruit-on-the-bottom Dannon yogurts. The campus store at my college carried primarily Light & Fit yogurts, and I was partial to the white chocolate raspberry flavor (full of aspartame and artificial colors… needless to say I steer clear of that junk now). I made the switch over to Stonyfield yogurt when I began eating more conscientiously during grad school. Greek yogurt started hitting store shelves during my first job, and in no time I was hooked on the flavored Chobani yogurts.

Nowadays, my favorite yogurt is Fage plain Greek yogurt – I typically mix equal parts 0% and 2% for the optimal low-fat but rich-tasting balance.

When I’m in the mood for sweetened yogurt, I stir in either fresh chopped fruit or all-fruit preserves; this method ensure delicious flavor without a ton of added sugar.

Only recently, however, did I discover the joy of homemade fruit-on-the-bottom yogurt.

It’s more of a method than a recipe, and the sky is the limit in terms of what fruit combinations you can come up with.

Photographed in this post are two varieties: strawberry-banana…

… and mango-nectarine.

You can certainly puree the fruit until it is perfectly smooth, but I prefer to leave it a bit chunky; that way, every now and then you bite into a juicy tidbit of fruit. I also chose to leave the skin of the nectarines on. That’s where most of the fiber resides, and I think it adds a nice aesthetic quality as well.

So, clearly I prefer a bit of yogurt with my fruit. Feel free to use any ratio of yogurt to fruit puree that you desire.

DIY Fruit-On-The-Bottom Yogurt Cups

Printer-Friendly Recipe

French Vanilla Yogurt:

  • 1 cup plain Greek yogurt (0%, 2%, or a combination of both)
  • 1 tsp pure vanilla bean paste

Strawberry-Banana Puree:

  • 1 medium-large banana, peeled
  • 1 cup hulled & halved strawberries, preferably organic
  • 1 tsp freshly squeezes lemon juice


Mango-Nectarine Puree:

  • 1 medium sized mango, peeled and roughly chopped (I used a champagne mango)
  • 2 pitted nectarines, preferably organic
  • 1 tsp freshly squeezed lemon juice


Fruit combination of your choice!

  1. In a large mixing bowl, stir together yogurt and vanilla bean paste until well-combined.
  2. Place fruit of choice (strawberries & banana OR mango & nectarines) into a food processor and puree until smooth.
  3. Spoon 1/4 cup of the fruit puree into a glass or jar. Top with 1/2 cup of the vanilla yogurt. Repeat with remaining 3 glasses/jars.

Nutritional information will vary depending on what kinds of fruit and yogurt you use.