Very Berry Frozen Yogurt Cups
Whip up a batch of these Very Berry Frozen Yogurt Cups with an oat crust and treat yourself to a taste of summer fruit in every bite. Whether you’re lounging by the pool or hosting a backyard barbecue, these frozen delights are sure to be a hit with family and friends.
Servings: 12 servings
Calories: 81kcal
Equipment
- 12 cup muffin pan
- medium mixing bowl
- spoon
- paper cupcake liners
Ingredients
- 1 cup oats
- ¼ cup peanut butter
- 3 tablespoons pure maple syrup (not pancake syrup)
- 1½ cups mixed berries ( I used blueberries, sliced strawberries, and raspberries)
Instructions
- Slice the strawberries in half or quarters – set aside. Then, in a medium bowl, add the oats, peanut butter, and maple syrup and stir with a wooden spoon to combine.
- Add a spoonful to the bottom of 12 muffin cups. Press down with a spoon
- Spoon the yogurt over the oat crust and then top with berries. Freeze for 2 hours, or until they’re completely firm. Once frozen, transfer the yogurt cups to an airtight container or resealable freezer bag for storage. They’ll keep well in the freezer for up to two weeks.
Notes
see blog post for tips and substitutions
Nutrition
Calories: 81kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 24mg | Potassium: 76mg | Fiber: 1g | Sugar: 5g | Vitamin A: 9IU | Vitamin C: 0.5mg | Calcium: 13mg | Iron: 0.4mg