Greek Yogurt Cupcakes!
• 9 ounces vanilla Greek yogurt
• 8 strawberries
• Half a ripe banana
• 1 teaspoon mini chocolate chips
—> Place 12 mini silicone baking cups on the top of an ice cream tray or small wooden cutting board.
—> Fill each of the cups halfway with yogurt, using one six-ounce container.
—> Puree the strawberries and banana. Add a small spoonful to each cup, so no white is showing.
—> Add a dollop of yogurt to each cup using the last three ounces of yogurt. Sprinkle a few mini chocolate chips on top of each cup.
—> Gently place the tray in the freezer for at least an hour.
—> Remove from the freezer and allow to thaw for 10 minutes before eating.
—> ENJOY! x
Renniesane / Tumblr
For every cupcake:
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