Yoghurt, Berry and Granola Cups for Two

Ingredients

• 350 g Vanilla yoghurt, any fat levelThe source uses vanilla nonfat yoghurt. Our gram figure is an editorial adaptation of its halved cup amount, not an exact conversion. Milk allergen.
• 80 g (about 5 medium) Fresh strawberries, hulled and slicedThe source also allows defrosted frozen strawberries in juice; this record uses fresh fruit only, to keep the no-cook version simple.
• 125 g (one standard supermarket punnet) Fresh blueberries, raspberries or blackberriesOur adaptation of the source's half pint.
• 50 g Granola or toasted muesliCheck the label: many contain wheat or other gluten cereals, tree nuts, peanuts, sesame or soy.

Yield: Serves 2 in this adaptation. Source facts: the source serves 4, rates it easy, and gives 5 minutes total with no cooking. Our adaptation: every source quantity was halved (1½ US cups yoghurt, ½ cup strawberries, ½ pint other berries, ½ cup granola), then rounded to amounts sold in Australian supermarkets — 350 g yoghurt, 80 g strawberries, a 125 g punnet of berries and 50 g granola. Those grams are an approximate editorial choice, not a conversion the source states. Times in this record: active about 10 minutes (our allowance for washing fruit); cook none; chill none; total about 10 minutes. Storage (our conservative advice, not the source's): eat once assembled. Keep unused yoghurt sealed in the fridge and use it by its date; keep spare washed berries covered in the fridge and eat them within a day or two; keep granola airtight in the pantry. If an assembled cup must wait, cover it and refrigerate, and eat it the same day, accepting soft granola.

Method

1. Tools: two clear glasses or jars of about 300 ml each, a sieve or colander, a small knife and board, and a dessert spoon. Rinse the berries under cold running water, drain them well and pat dry with paper towel, then hull and slice the strawberries and mix them with the other berries.
2. Spoon roughly a third of the yoghurt (about 60 g per glass) into the bottom of each glass. The source starts each glass with a yoghurt layer in the same way.
3. Add a layer of berries, then a layer of granola, then more yoghurt, and repeat until the glasses are full and all the ingredients are used. Finish with a few berries and a sprinkle of granola on top.
4. Serve straight away. The source's point, kept here, is that the granola softens once it sits on wet yoghurt; the practical cue is that it should still crunch when you eat it.