600ml plain yoghurt
3 tbs liquid honey
Grated zest of 1 small lemon
300g assorted fresh seasonal fruit (halved strawberries, chopped peaches, nectarines, blueberries, mangoes)

Place 12 cupcakes papers in muffin pan.

In a large bowl, mix yoghurt, honey and lemon zest. (Honey prevents yoghurt from cystallizing in the freezer).  Gently stir in half the fruit.

Spoon mixture into cupcake papers and top up with remaining fruit.  Freeze until firm (roughly 3 hours).