Black Forest Fro-Yo Cupcakes

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Antioxidant-rich cherries and chocolate chips are folded into creamy frozen yogurt and layered on top of a crunchy cookie crust in your muffin tin for this twist on the classic Black Forest cake. Source: EatingWell.com, May 2017

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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.

  • Combine frozen yogurt, cherries and 2 tablespoons chocolate chips in a large bowl and stir until well combined. Fill each muffin cup with a generous 1/4 cup of the mixture. Sprinkle a few chips on top, if desired. Freeze until firm, at least 3 hours.

Tips

Equipment: 12-cup muffin tin

Nutrition Facts

Serving Size: 1 cupcake
Per Serving:
146 calories; total fat 4.8g 7% DV; saturated fat 2.1g; cholesterol 9mg 3% DV; sodium 87mg 3% DV; potassium 180mg 5% DV; carbohydrates 23.1g 7% DV; fiber 0.8g 3% DV; sugar 19g; protein 3.9g 8% DV; exchange other carbs 2; vitamin a iu 108IU; vitamin c 2mg; folate 1mcg; calcium 112mg; ironmg; magnesium 14mg; thiaminmg; added sugar 8g.
Exchanges:

1 1/2 starch, 1 other carbohydrate, 1/2 fat

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