ClosePrep Time:20 minsAdditional Time:3 hrsTotal Time:3 hrs 20 minsServings:12Yield:12 servingsCook Mode(Keep screen awake)Ingredients1 ½cupsvanilla or lemon snap cookies, such as Mi-Del (about 4 ounces)2tablespoonsmelted butter2pints(4 cups) nonfat vanilla frozen yogurt, softened2 ½cupssliced strawberries, plus 12 slices for garnishDirectionsGenerously 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.TipsEquipment: 12-cup muffin tinNutrition InformationServing Size: 1 cupcakeCalories 131, Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Carbohydrates 23g, Total sugars 15g, Added sugars 10g, Protein 3g, Fiber 1g, Sodium 95mg, Potassium 60mgEatingWell.com, April 2017Rate ItPrint
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Prep Time:20 minsAdditional Time:3 hrsTotal Time:3 hrs 20 minsServings:12Yield:12 servingsCook Mode(Keep screen awake)Ingredients1 ½cupsvanilla or lemon snap cookies, such as Mi-Del (about 4 ounces)2tablespoonsmelted butter2pints(4 cups) nonfat vanilla frozen yogurt, softened2 ½cupssliced strawberries, plus 12 slices for garnishDirectionsGenerously 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.TipsEquipment: 12-cup muffin tinNutrition InformationServing Size: 1 cupcakeCalories 131, Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Carbohydrates 23g, Total sugars 15g, Added sugars 10g, Protein 3g, Fiber 1g, Sodium 95mg, Potassium 60mgEatingWell.com, April 2017Rate ItPrint
Prep Time:20 minsAdditional Time:3 hrsTotal Time:3 hrs 20 minsServings:12Yield:12 servings
Prep Time:20 mins
Prep Time:
20 mins
Additional Time:3 hrs
Additional Time:
3 hrs
Total Time:3 hrs 20 mins
Total Time:
3 hrs 20 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Cook Mode(Keep screen awake)Ingredients1 ½cupsvanilla or lemon snap cookies, such as Mi-Del (about 4 ounces)2tablespoonsmelted butter2pints(4 cups) nonfat vanilla frozen yogurt, softened2 ½cupssliced strawberries, plus 12 slices for garnish
Cook Mode(Keep screen awake)
Ingredients
1 ½cupsvanilla or lemon snap cookies, such as Mi-Del (about 4 ounces)
2tablespoonsmelted butter
2pints(4 cups) nonfat vanilla frozen yogurt, softened
2 ½cupssliced strawberries, plus 12 slices for garnish
DirectionsGenerously 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.TipsEquipment: 12-cup muffin tinNutrition InformationServing Size: 1 cupcakeCalories 131, Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Carbohydrates 23g, Total sugars 15g, Added sugars 10g, Protein 3g, Fiber 1g, Sodium 95mg, Potassium 60mgEatingWell.com, April 2017
Directions
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.TipsEquipment: 12-cup muffin tinNutrition InformationServing Size: 1 cupcakeCalories 131, Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Carbohydrates 23g, Total sugars 15g, Added sugars 10g, Protein 3g, Fiber 1g, Sodium 95mg, Potassium 60mg
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.
Tips
Equipment: 12-cup muffin tin
Nutrition InformationServing Size: 1 cupcakeCalories 131, Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Carbohydrates 23g, Total sugars 15g, Added sugars 10g, Protein 3g, Fiber 1g, Sodium 95mg, Potassium 60mg
Nutrition Information
Serving Size: 1 cupcakeCalories 131, Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Carbohydrates 23g, Total sugars 15g, Added sugars 10g, Protein 3g, Fiber 1g, Sodium 95mg, Potassium 60mg
Serving Size: 1 cupcake
Calories 131, Fat 3g, Saturated Fat 1g, Cholesterol 5mg, Carbohydrates 23g, Total sugars 15g, Added sugars 10g, Protein 3g, Fiber 1g, Sodium 95mg, Potassium 60mg
EatingWell.com, April 2017
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