September 1, 2015

Get Your Engine Revving With These Yogurt Cups

fuel

My friend Dani Spies is just about the coolest (and cutest) healthy chef around. I love her recipes and videos.

Maybe you are like me and always searching for something new to eat in the morning? I love eggs and bacon and smoothies, but sometimes I want something light and fresh.

Anddddddd, maybe you are like Emily Hyatt and not a fan of eating in the morning? Listen to me people! You gotta get the engine revving. Have a little something.

LOOK AT THESE YOGURT CUPS. OMG.

Yogurt-Cups-CD

 

Frozen Banana + Berry Yogurt Cups

YIELD: 9 YOGURT CUPS

PREP TIME: 10 MINUTES + FREEZING TIME

COOK TIME: 0 MINUTES

TOTAL TIME: 10 MINUTES + FREEZING TIME

Ingredients:

  • 1 cup Tillamook Plain and Simple 0% Farmstyle Greek Yogurt
  • 1 ripe banana
  • ¼ tsp. cinnamon
  • ¼ cup blueberries, halved
  • ½ cup strawberries, diced
  • 1 tbsp. chopped pistachios

Directions:

In a small bowl, mash the banana using the back of a fork.  Stir yogurt and cinnamon into the banana-mash and combine. Divide the yogurt mixture evenly amongst 9-lined muffin cups (I like using the silicon cups).  Top each cup with a combination of strawberries, blueberries and pistachios.  Pop in the freezer until frozen through (about 3 hours).  Enjoy!   TIPS:

  • Once the yogurt cups have frozen through, you can remove them from the cupcake liners and store in a freezer bag.
  • You can use nonfat, low-fat, or full fat yogurt for this recipe.
  • Try using a variety of your favorite nuts, seeds, and berries.

Adorable and yummo.

You are welcome. 😉

XOXO,
Susan

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