Bananas and Greek yogurt make this strawberry topped dessert creamy and delicious.
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.
1/2 fruit, 1/2 lean protein