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


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

137 calories; 4.2 g total fat; 1.8 g saturated fat; 9 mg cholesterol; 76 mg sodium. 184 mg potassium; 22.2 g carbohydrates; 1.3 g fiber; 17 g sugar; 382 g protein; 100 IU vitamin a iu; 21 mg vitamin c; 8 mcg folate; 108 mg calcium; 14 mg magnesium; 2 g added sugar;

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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