Bananas and Greek yogurt make this strawberry topped dessert creamy and delicious. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Line twelve 2 1/2-inch muffin cups with foil bake cups. In a large bowl, mash bananas with a fork until smooth. Stir in yogurt and spoon into the prepared muffin cups. Top with strawberries.

  • Cover and freeze 4 to 5 hours or until firm. If necessary, let stand at room temperature 10 minutes to soften before eating.

Nutrition Facts

62 calories; total fat 1g 1% DV; saturated fat 0.6g; cholesterol 4mg 1% DV; sodium 11mg; potassium 157mg 4% DV; carbohydrates 11.1g 4% DV; fiber 1.2g 5% DV; sugar 8g; protein 3.1g 6% DV; exchange other carbs 1; vitamin a iu 56IU; vitamin c 6mg; folate 10mcg; calcium 32mg; ironmg; magnesium 12mg.