Name: Greek Yogurt Fruit Salad Cup
Prep time: 10 min
Total time: 10 min
Ingredients: 400 gm Greek Yogurt (flavour of your choice i used strawberry one); 1/2 cup Mango (diced); 1 Banana (sliced); 1 Kiwi (chopped); 1/2 cup Watermelon (diced); 1 tbsp Honey; 1 tbsp Strawberry Syrup

Greek Yogurt Fruit Salad Cup

10 minutes

1067 reads

4.50 from 6 votes

Breakfast

About Greek Yogurt Fruit Salad Cup

Enjoy a quick and exotic start to your day with this Greek Yogurt Fruit Salad Cup, where vibrant mango, banana, kiwi, and watermelon are beautifully layered and topped with creamy Greek yogurt and a drizzle of honey. This refreshing cup bursts with natural sweetness and a delightful mix of textures, making it both nourishing and satisfying.

Perfect for breakfast, brunch, or a wholesome snack, this easy-to-assemble treat is ideal for those busy mornings when you’re short on time but crave something healthy and flavorful. Indulge in the perfect balance of fruity freshness and creamy richness—ready in minutes, yet irresistibly delicious!

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Recipe Time & More

Prep10

Total10

Calories150 kcal

Serves

Served AsBreakfast Brunch Desserts Snacks

Recipe TasteSweet

Ingredients

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Instructions

Take fruits wash them and cut them and keep aside
In a Glass or cup arrange cut fruits in layers. Mango, Kiwi, banana, melon now add tablespoon of yogurt. Then again layer of fruits Mango, banana, kiwi and melon add yogurt. Drizzle some honey and strawberry syrup on it.

Recipe Notes

You can chnge the fruit combination accirding to your taste.

Additional Tips

For extra crunch and nutrition, sprinkle a handful of toasted nuts or seeds—like chopped pistachios, walnuts, or pumpkin seeds—between the fruit and yogurt layers.
If you prefer a sweeter flavor without extra syrup, roast or grill the fruit beforehand to intensify their natural sugars and add a subtle caramelized note.
To make this recipe vegan, swap Greek yogurt for a thick coconut or almond-based yogurt and use agave syrup instead of honey.
Layer the fruit and yogurt in small mason jars for a portable, make-ahead breakfast or snack; they’ll keep well in the refrigerator for up to 24 hours without getting soggy.