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