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Frozen Strawberry Cupcakes


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Rate this recipe 4.7/5 (13 Votes)


  • 3 1/2 cups nonfat plain Greek yogurt
  • 2 Tbsp. raw honey
  • 12 medium strawberries, pureed
  • 1/2 medium ripe banana, pureed


Adapted from


Step 1

Place 12 silicone baking cups on a baking sheet. Set aside.
Combine yogurt and honey in a medium bowl; mix well.
Place 3 Tbsp. yogurt mixture in each baking cup.
Top evenly with strawberries.
Freeze for 4 hours, or until firm.
Remove from freezer 10 minutes before serving.
Tip: You can make this recipe using silicone baking cups, a silicone muffin pan, or a regular muffin pan. When using the regular muffin pan, to remove cupcakes, dip the bottom of the pan in hot water for 20 seconds.

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