These fruit baskets are quick and easy to make, perfect for breakfast or as a snack, and you can alternate them with the grape ring cake or fruit tart. Healthy, as they are made only with quality products and fruit, without butter and added sugars.
My kids love them.
It’s essential to use seasonal fruit, as I made them in spring, the most fruitful time of my orchard. The time of year I love the most.
As a base, the organic granola makes these baskets really crunchy, and combined with dried fruit, they are a real energy boost to face the day. Our breakfasts should never lack dried fruit, as it is rich in monounsaturated fats, the so-called good fats, and vitamins.
I also recommend the blueberry ring cake, the chocolate plum cake and the apple cake.
Let’s see the preparation
- Difficulty: Medium
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the fruit baskets
- 1.5 cups granola
- 1.75 oz mixed dried fruit
- 2 egg whites
- 1 Greek yogurt 0% fat
- 2 tbsps coconut oil
- to taste agave syrup
Tools
- 1 Oven Electric oven
- 6 Molds
- 1 Chopper
- 1 Bowl
Steps for creating the fruit baskets
Start by coarsely chopping the granola and dried fruit with our chopper. In a bowl, add the chopped mixture, the two egg whites, and the oil, and mix well with your hands.
Spread the mixture into tartlet molds and use a teaspoon to help shape a basket by creating good edges and pressing down.
Bake at 350°F for about 8/10 minutes
Take them out of the oven, adjust the shape and let them cool so they become firm and crunchy
Add agave syrup to the yogurt, mix well, and fill the baskets. Garnish with fruit, decorating as desired.
They are also great the next day
Notes
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