Frozen Summer Yogurt Muffins with Fruit

Place paper liners into 4 cavities of a muffin tin. Peel the kiwi and cut it into small pieces. Cut the nectarine into small pieces as well.

In a bowl, mix together the 170 g Greek yogurt, 4 tablespoons milk, 3 tablespoons honey, and 1 packet vanilla sugar until evenly combined.

Spoon 1 tablespoon of the yogurt mixture into each muffin liner. Press different pieces of fruit into the yogurt.

Cover the fruit with another tablespoon of the yogurt mixture, then decorate the tops with the remaining blueberries, raspberries, kiwi, and nectarine as desired.

Transfer the muffin tin to the freezer and freeze the yogurt muffins for at least 2 hours.

Serve the frozen yogurt muffins on small plates with dessert spoons.