Fat-free frozen yogurt and fresh strawberries are blended together to make a creamy cupcake with a bonus cookie crunch.
enerously 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. Fill each muffin tin cup with about 1 tablespoon crumbs and press down with your fingers or the back of a spoon.
Place frozen yogurt and 2 1/2 cups strawberries in a food processor and pulse until berries are finely chopped. Fill each muffin tin with a generous 1/4 cup of the mixture. Press a strawberry slice on top, if desired. Freeze until firm, at least 3 hours.