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.

Carolyn Casner
Source: EatingWell.com, April 2017


Ingredient Checklist


Instructions Checklist
  • 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 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.


Equipment: 12-cup muffin tin

Nutrition Facts

136.8 calories; protein 382g 764% DV; carbohydrates 22.2g 7% DV; exchange other carbs 1.5; dietary fiber 1.3g 5% DV; sugars 17.1g; fat 4.2g 6% DV; saturated fat 1.8g 9% DV; cholesterol 8.5mg 3% DV; vitamin a iu 100.2IU 2% DV; vitamin c 20.8mg 35% DV; folate 8.4mcg 2% DV; calcium 108.4mg 11% DV; iron 0.2mg 1% DV; magnesium 14.3mg 5% DV; potassium 184.4mg 5% DV; sodium 76.2mg 3% DV; thiaminmg 3% DV; added sugar 2g.

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Rating: 5 stars
I made these with my kids and they loved being able to help every step of the way. Read More