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82% would make again

Froyo Fruit Cups

by Betsy Carterfeatured in No-Bake After School Snacks

Ingredients

for 12 cups

  • blueberry
  • raspberry
  • 1 ½ cups vanilla greek yogurt (370 g)

Preparation

  1. Arrange 12 cupcake liners in a muffin tin.
  2. Using a spoon, dollop two tablespoons of yogurt into the bottom of each liner.
  3. Top with blueberries and raspberries.
  4. Freeze for at least two hours.
  5. Remove cupcake liners before serving.
  6. Enjoy!