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.
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.
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.
Equipment: 12-cup muffin tin
1 1/2 starch, 1 other carbohydrate, 1/2 fat