Frozen Yogurt Cupcakes

I’ve decided that cutting out a sweet treat after meals is just ludicrous! However, replacing it with a lower calorie, “healthy” treat is nothing short of genius!

I saw these on fit sugar and knew I had to make some. Especially since I was already replacing my dessert with vanilla greek yogurt with some mini semi sweet chocolate chips mixed in.

I mixed it up by using greek yogurt, then took it a step further by using coconut greek yogurt and key lime greek yogurt. The possibilities are endless. This will be an awesome recipe for hot summer nights!

The original recipe used small silicon baking cups and calorie wise it worked out to 30 calories per cup. Since I used the large cups and greek yogurt I would say that each cup has approx. 110 calories per cup.

• Silicon baking cups 
• 1 907g tub of vanilla greek yogurt (or any other flavour you choose)
• half of a ripe banana
• 1 lb of ripe fresh strawberries
• 1/3 cup if mini semi-sweet chocolate chips or other topping you choose (coconut, white chocolate chips, lemon zest etc)

1. Lay out your silicon baking cups on a baking sheet or large cutting board. (This will just make it easier to transfer the whole lot into the freezer)

2. Blend together the banana and strawberries until you have a thick puree. I needed to add about a tbsp of cold water just to get things moving, but make sure you don't add too much water as you want it to be full of fruity flavor.

3. Spoon the yogurt into the bottom of each cup so they are about half full. The pour in the puree on top of yogurt so all of the yogurt is covered. Then add another dollop of yogurt to each of the cups in the center. Sprinkle on the chocolate chips or other toppings as desired.

4. Freeze until firm, then peel off the silicon cups and store in an airtight container or wrap individually and store in the freezer.

Recipe makes 12 large cupcakes