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. Source: EatingWell.com, April 2017

Carolyn Casner
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Ingredients

Directions

  • Generously coat a 12-cup muffin tin with cooking spray.

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  • 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 2 1/2 cups strawberries in the food processor and pulse until the berries are finely chopped. Fill each muffin cup with a generous 1/4 cup of the mixture. Press a strawberry slice on top, if desired. Freeze until firm, at least 3 hours.

Tips

Equipment: 12-cup muffin tin

Nutrition Facts

137 calories; 4.2 g total fat; 9 mg cholesterol; 76 mg sodium. 22.2 g carbohydrates; 382 g protein; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
04/07/2017
I made these with my kids and they loved being able to help every step of the way. Read More