Strawberry Fro-Yo Cupcakes

Strawberry Fro-Yo Cupcakes

1 Review
From: EatingWell.com, April 2017

Fat-free frozen yogurt and fresh strawberries are blended together to make a healthier cupcake with a bonus cookie crunch in this easy 4-ingredient dessert recipe.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1½ cups vanilla or lemon snap cookies, such as Mi-Del (about 4 ounces)
  • 2 tablespoons melted butter
  • 2 pints (4 cups) nonfat vanilla frozen yogurt, softened
  • 2½ cups sliced strawberries, plus 12 slices for garnish

Preparation

  • Prep

  • Ready In

  1. Generously coat a 12-cup muffin tin with cooking spray.
  2. 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.
  3. 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.
  • Equipment: 12-cup muffin tin

Nutrition information

  • Serving size: 1 cupcake
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (35% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1 other carbohydrate, ½ fat

Reviews 1

April 07, 2017
profile image
By: Penelope Wall
I made these with my kids and they loved being able to help every step of the way.
More Reviews