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1
Place paper baking cup in each of 30 miniature muffin cups. Spoon 2 tablespoons yogurt from each container into baking cups, filling 6 miniature cups from each container.
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2
Sprinkle 1 tablespoon fresh fruit on top of each miniature cup of yogurt to match colors: raspberries on the strawberry yogurt, pineapple on the lemon burst yogurt, mango on the French vanilla yogurt, kiwifruit on the Key lime pie yogurt and blueberries on the mountain blueberry yogurt.
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3
Place muffin pan in freezer about 2 hours or until firm. Remove paper baking cups when ready to serve. Enjoy!
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