|600.00 ml||yoghurt — natural|
|1.00||lemon — zest only|
|300.00 g||peaches — tinned, sliced|
Place fluted paper cookie cases in each hollow of a muffin pan.
Mix yoghurt, honey and lemon peel, stirring gently until well mixed.
Stir in fruit, reserving some slices for decoration.
Spoon the yoghurt mixture into paper cookie cases and top with remaining fruit.
Cover muffin pan and freeze for about 3 hours, or until firm.
Carefully peel off paper cases and leave fruit cups to stand for 10 minutes before serving.