Strawberry Fro-Yo Cupcakes
Generously coat a 12-cup muffin tin with cooking spray.Advertisement
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
1 other carbohydrate, 1/2 fat