Frozen Yogurt Cupcakes

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Ingredients:

  • 3½ cups nonfat plain Greek yogurt
  • 2 Tbsp. raw honey
  • 6 medium strawberries, pureed
  • ½ medium ripe banana, pureed
  • 36 dark chocolate morsels (about 2 Tbsp.)

Directions:

  1. Place 12 silicone baking cups on a baking sheet. Set aside.
  2. Combine yogurt and honey in a medium bowl; mix well.
  3. Place 3 Tbsp. yogurt mixture in each baking cup.
  4. Top evenly with strawberries, banana, and 2 additional Tbsp. yogurt mixture.
  5. Top each cupcake with 3 morsels.
  6. Freeze for 4 hours, or until firm.
  7. Remove from freezer 10 minutes before serving.

Tip: You can make this recipe using silicone baking cups, a silicone muffin pan, or a regular muffin pan. When using the regular muffin pan, to remove cupcakes, dip the bottom of the pan in hot water for 20 seconds.

Nutritional Information:

(per serving, 1 cupcake, 1/12 recipe)

  • Calories: 63
  • Fat: 1 g
  • Saturated Fat: 0 g
  • Cholesterol: 5 mg
  • Sodium: 24 mg
  • Carbohydrate: 9 g
  • Fiber: 0 g
  • Sugar: 8 g
  • Protein: 7 g

Frozen Yogurt Cupcakes

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