À vos frigos - Berries and yogurt

Supported by Fonds Éco IGA and in collaboration with La Tablée des Chefs and Jour de la Terre, À vos frigos workshops are currently touring Quebec and New Brunswick in an effort to help citizens reduce household food waste. To register or learn more about it, click on this link: http://www.jourdelaterre.org/avosfrigos

À vos frigos video capsules offer tips, tricks, and no-waste recipes so you'll never have to waste another thing.


  • 500 mL (2 cups) Greek yogurt or sour cream
  • 1 banana or avocado
  • 500 mL (2 cups) strawberries or raspberries
  • 1 peach, plum, or nectarine, or 2 apricots
  • 500 mL (2 cups) blueberries or other berries
  • 500 mL (2 cups) grapes or prunes
  • 30 mL (2 tbsp.) honey
  • 3 pears
  • 60 mL (4 tbsp.) maple syrup
  • Zest of one lime and one lemon 


1. Cake:
- In food processor, purée yogurt, banana, 250 mL (1 cup) strawberries, ½ peach, 125 mL (1/2 cup) blueberries, 250 mL (1 cup) grapes, and honey.
- Mix purée in a bowl with 250 mL (1 cup) grapes, 250 mL (1 cup) strawberries, ½ peach, 125 mL (1/2 cup) blueberries, and lemon and lime zest.
- Pour mixture into a Bundt pan, and freeze overnight.

2. Coulis:
- Chop unpeeled pears.
- Purée pears with maple syrup in food processor.

3. Pour a little coulis onto a plate and top with a portion of cake. Garnish with fresh fruit.

Tips and advice: Frozen berry and yogurt pops

  • Prepare cake mixture and pour into a freezer pop mould or into empty yogurt cups, inserting a wooden stick into each cup. 
  • Freeze overnight.
  • Remove from mould and enjoy! 

Bon appétit!