Frosty Yogurt Bites Recipes
FROSTY YOGURT BITES
Strawberries provide a delicious topping to these no-bake cupcakes that are made using Yoplait® yogurt - a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 4
Number Of Ingredients 3
Steps:
- Place mini paper baking cup in each of 8 mini muffin cups. Spoon slightly less than 2 tablespoons yogurt into each cup.
- Top each with small dollop of whipped topping. Cover with foil or plastic wrap. Freeze at least 1 hour. Top with strawberry half just before serving.
Nutrition Facts : Fat 1/2, ServingSize 1 Serving (2 Bites), TransFat 0 g
FROZEN YOGURT BITES
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h20m
Yield 24 bites
Number Of Ingredients 5
Steps:
- Line a mini muffin tin with mini cupcake liners and set aside.
- Mix together the yogurt and milk in a bowl until well combined.
- Fill the liners halfway with the yogurt mixture. Place a blueberry in each one. Top the bites with the remaining yogurt mixture. Top half of the bites with a strawberry slice and half with a kiwi slice. Freeze, uncovered, until firm, 2 to 3 hours. Serve or transfer to a freezer-proof container. The bites can be stored for up to one week.
- Let sit out of the freezer 5 minutes before peeling off the paper and eating.
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- Add the fruit to a medium bowl and drizzle the honey over top. Using a fork or the back of a spoon, mash the fruit with the honey, until the fruit is smashed, with small pieces remaining. If you’re using larger fruit, like strawberries, you can dice it into smaller pieces to help make this a little easier. If you’re using smaller/juicier fruit, like raspberries, they’ll mash pretty easily on their own. Stir in the salt and Greek yogurt and mix until combined.
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