2½ cups sliced strawberries, plus 12 slices for garnish
Generously coat a 12-cup muffin tin with cooking spray.
Place cookies in a food processor and process until fine crumbs form. Transfer to a medium bowl and stir in melted butter. Press about 1 tablespoon of the mixture in the bottom of each muffin cup.
Place frozen yogurt and 2½ cups strawberries in the food processor and pulse until the berries are finely chopped. Fill each muffin cup with a generous ¼ cup of the mixture. Press a strawberry slice on top, if desired. Freeze until firm, at least 3 hours.
137 calories;4 g fat(2 g sat); 1 g fiber; 22 g carbohydrates; 382 g protein; 8 mcg folate; 8 mg cholesterol; 17 g sugars; 2 g added sugars; 100 IU vitamin A; 21 mg vitamin C; 108 mg calcium; 0 mg iron; 76 mg sodium; 184 mg potassium