The Yogurt Cups would be especially good to make during the summer when there is fresh fruit available at the berry patches and fresh mint in the garden. Having fresh fruit and mint to garnish the Yogurt Cups would add a special touch.
3/4 cup flour
1/4 margarine or butter, softened (we used dairy-free butter)
3 tablespoons powdered sugar
2-3 teaspoons cold water
1 1/3 cup yogurt (any flavor) (we used dairy-free yogurt for 2 of the yogurt cups and dairy yogurt for the other 2 yogurt cups)
Fresh fruit for garnish (optional)
Heat oven to 375 degrees F.
Mix flour, margarine or butter, and powdered sugar until crumbly, sprinkle in water, 1 teaspoon at a time, stirring until dough forms.
Press about 3 tablespoons of dough in bottom and up each side of 4 ungreased 6-ounce custard cups to within 1/2 inch of top.
Bake until golden brown, 10-12 minutes. Let cool 10 minutes.
Carefully remove from cups with a small metal spatula. (Note: After Sophia ran a knife around the edge of the cup to loosen it from the glass custard cup, I turned the cups over on a plate since they were still hot and tapped the underside of the cup. After a few seconds, it released itself from the cup.) Let cool completely on wire rack.
Fill each cup with 1/3 cup of yogurt. (Note: One of the cups holds about a half a single-serving of yogurt.)
Garnish with fresh fruit if you like.
Makes 4 cups.