Abstract: Containers are filled with a topping and a base food product that supports the topping by introducing through the opening of an inverted container a layer of food product that is supported by the inside surface of a removable lid of the container, then filling the interior of the inverted container with a base food product that is solidifiable and is different from the food product layer, sealing the opening of the container, maintaining the container in the inverted position until the base food product is sufficiently solidified to self-support the food product layer and positioning the sealed container in the upright position for the base food product to self-support the food product layer above it is a topping beneath the removable lid.

Abstract: Containers of sundae-style yogurt having a top layer of fruit preserves are prepared by introducing fruit preserves into an inverted container through an opening opposite the container lid to form a layer of fruit preserves on the inside of the lid, introducing inoculated milk into the container above the fruit preserves, sealing the opening, incubating and refrigerating the contents of the sealed container to gel the milk and produce yogurt, and positioning the container in an upright position with the lid on top. Alternatively, an upright container is partially filled with inoculated milk containing a stabilizing gum, the milk is gelled to produce yogurt and a layer of fruit preserves is introduced into the container to cover the top surface of the yogurt. Intermingling of fruit preserves with the milk or yogurt can be inhibited by providing an edible barrier at the interface between the fruit preserves and the milk or yogurt.