Frozen Yogurt Cupcakes

 

These pretty little desserts make a perfect finale for those summer barbecues!

This recipe is a keeper in my books because it's easy to make, looks lovely, and is a great way to showcase seasonal berries.

This makes 6 frozen desserts, but the recipe can be multiplied to feed a crowd or make extras for the freezer.

Ingredients

• ¼ cup crushed almonds (slivered or sliced almonds will work too)

• 1 ½ tbsp brown sugar

• 1 ½ tsbp melted butter

• ¾ cup vanilla greek yogurt (or flavour of your choice)

• ¾ cup fresh fruit (such as raspberries, blueberries, and chopped strawberries)

Directions:

• Line a 6-cup muffin tin with paper or silicone cupcake liners

• Combine almonds, brown sugar and butter in a bowl and mix to form a semi-most crumb. If using slivered or slices almonds, combine the almonds with the sugar and melted butter in a food processor, and pulse until the almonds are finely chopped.

 

•  Spoon the mixture evenly into the 6 muffin tins to form the bottom crust

• Spoon 2 tablespoons of the yogurt into each muffin tin
• Divide the fresh fruit evenly on top of each cupcake

• Freeze until firm, at least 2 hours. To serve, remove the cupcake liner and let stand for 5-10 minutes to allow the yogurt to soften slightly. Serve with a fork or spoon.  

Enjoy! Natalee, RD