Strawberry Yogurt Cupcakes
Ingredients
- 32 ounces yogurt - I prefer full fat organic, vanilla. You could also use plain yogurt, but in that case, I would add a couple TBSP honey to sweeten.
- 1 pound fresh fruit - strawberries are divine. Another of type of fruit would also be wonderful - or come up with your own combo!
Instructions
- To make, simply add yogurt to a blender and blend until smooth.
- Pour out into 12 cupcake papers.
- Freeze for at least two hours, or preferably overnight.
- The trickiest part is removing the cupcakes from the muffin tin. Once they're out, either eat them, or bag them up and save them for another day.
- Enjoy!