Frozen (Greek) Yogurt Cups!
It's officially summer! Which means, of course, we were craving a frozen treat. After last week's delectable chicken and waffle cups, we were inspired by our muffin tin (but wanted a few less calories). We came up with Frozen Greek Yogurt Cups, and decided on a few different varieties. The fun part about these is that you can add pretty much anything you want to them! We went with strawberry-kiwi and chocolate peanut butter pretzel. Here's how to make these easy-peezy summer treats!
You'll need:
One 7oz tub of plain greek yogurt
2 tbsp sweetener (we used simple syrup)
7 large strawberries
2 kiwis
3 oz pretzels
1 tbsp peanut butter
1 bar hershey's chocolate
optional: paper muffin cups
Divide greek yogurt into two large bowls, add 1 tbsp sweetener to each, combine.
Using mortar and pestle (or similar method), crush pretzels until thoroughly broken up.
Melt peanut butter in small sauce pan over low heat, pour over pretzels and combine.
Pour half of pretzel/peanut butter mixture into one of the greek yogurt bowls. Combine.
Chop strawberries and kiwis into small cubes. Leave a few full slices of fruit for toppings. Combine cubed fruit with remaining greek yogurt bowl.
Line muffin tin with paper muffin cups. Using a spoon, dish the fruit and pretzel yogurt mixtures into separate cups. Top each cup with more of their respective mixing ingredients (ie, pour pretzel/peanut butter over the tops of the pretzel cups, place fruit slices on top of strawberry-kiwi cups). Top pretzel cups with chunks of the chocolate bar or use a grater to create chocolate shavings.
Place muffin tin in freezer, freeze for at least 4 hours (preferably overnight).
Remove from freezer, let sit for 20 minutes. Peel from paper cups and enjoy!!
xoxo,
E&J