Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

20 mins
3 hrs 20 mins


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

1 cupcake
137 calories; protein 382g; carbohydrates 22.2g; dietary fiber 1.3g; sugars 17.1g; fat 4.2g; saturated fat 1.8g; cholesterol 8.5mg; vitamin a iu 100.2IU; vitamin c 20.8mg; folate 8.4mcg; calcium 108.4mg; iron 0.2mg; magnesium 14.3mg; potassium 184.4mg; sodium 76.2mg; added sugar 2g.

1 other carbohydrate, 1/2 fat