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Strawberry Fro-Yo Cupcakes

Strawberry Fro-Yo Cupcakes

Fat-free frozen yogurt and fresh strawberries are blended together to make a healthier "cupcake" with a bonus cookie crunch in this easy 4-ingredient dessert recipe.


  • 1 ½ cups vanilla or lemon snap cookies, such as Mi-Del (about 4 ounces)
  • 2 tablespoons melted butter
  • 2 pints (4 cups) nonfat vanilla frozen yogurt, softened
  • 2 ½ cups sliced strawberries, plus 12 slices for garnish


  • Generously coat a 12-cup muffin tin with cooking spray.
  • Place cookies in a food processor and process until fine crumbs form. Transfer to a medium bowl and stir in melted butter. Press about 1 tablespoon of the mixture in the bottom of each muffin cup.
  • Place frozen yogurt and 2 ½ cups strawberries in the food processor and pulse until the berries are finely chopped. Fill each muffin cup with a generous ¼ cup of the mixture. Press a strawberry slice on top, if desired. Freeze until firm, at least 3 hours.



AUTHOR Carolyn Casner
BRAND EatingWell

YIELD 12 servings
ACTIVE TIME 20 minutes
TOTAL TIME 3 hours 20 minutes


Per serving 137 Calories
Total Fat 4 g
Saturated Fat 2 g
Mono Saturated Fat 1 g
Cholesterol 9 mg
Sodium 76 mg
Fiber 1 g
Protein 4 g
Potassium 185 mg
Added Sugars 2 g
Total Sugars 17 g
Calcium 108 mg
Folate 8 mcg
Zinc 1 mg
Carbohydrate Servings 1 ½

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