Granola Berry Frozen Yogurt Cups are a delicious and healthy treat that combines the tangy flavor of Greek yogurt with the sweetness of blueberries and the crunch of granola. Simple to make with just five ingredients and basically no cooking, these little frozen desserts are a low-stress, no-guilt delight!
I’m a huge fan of Greek yogurt to fuel my active lifestyle. It’s high in protein to help me build and repair muscle and promote satiety. It provides probiotics for gut health, it’s a good source of calcium to keep my bones strong. I also love that rich, creamy taste and the versatility to eat right out of the carton or to use in all sorts of sweet and savory recipes.
It’s worth noting that not all Greek yogurts are created equal, nutrition varies between products. I read the back label to ensure I’m getting a Greek yogurt with no added sugar and minimal additives.
TIPS FOR MAKING GRANOLA BERRY FROZEN YOGURT CUPS
Container Choice: You’ll need appropriate vessels to freeze/firm up the prepped recipe. I prefer individual silicone muffin cups, they are reusable and very easy to peel off. You can also use 8-oz ramekins or a traditional muffin tin where the cups are attached – it’s just a tad harder to release the frozen treat before eating.
Yogurt Selection: You can use any kind of Greek Yogurt you like – no fat, 2%, full-fat, etc. Flavors are fine too – however, I prefer to use an unsweetened Greek yogurt and stir in a few drops of liquid stevia or liquid monk fruit sweetener. I’ve never tried to make with a non-dairy yogurt, but I don’t see why it wouldn’t work.
Nut Butter Choice: Use what you like!!! A natural nut butter is best – but the nut base is up to your preferences. So is “crunchy” or “smooth”. On this last batch, I used smooth cashew butter and it was so good. Also, don’t miss the step to pop nut butter in microwave for 20-30 seconds to help soften it up enough to incorporate the natural sweetener and granola.
Syrup-y Sweetener: This helps soften up the nut butter so that granola can be mixed in a coated. I used honey, but other choices are maple syrup, date syrup, honey substitute, zero-carb syrups, etc.
Granola Choice: Again, it’s up to you. I use store-bought for convenience, but homemade granola would be the bomb. Also, feel free to use a grain-free, gluten-free, or whatever you need to suit your dietary eating pattern.
Berry Selection: For this frozen yogurt cup recipe, I have to save frozen berries have an edge over fresh. Frozen berries can be stocked in your freezer for anytime use and I like how they juice up a little when thawed and mashed– that makes a nice “syrup” to blend into the yogurt without having to macerate them with sugar like one would do for a fresh berry. I used blueberries, but blackberries, raspberries are chopped up strawberries would be amazing too!
Storage: This Greek yogurt fruit dessert obviously needs to be stored in the freezer. I let them freeze for 2 hours (the optimal time before eating) and then remove all from their muffin liners/ramekins and place in an air-tight storage container meant for the freezer. When the cups go into a deep freeze after a couple hours, the consistency will be pretty hard. For a more enjoyable consistency, I place my FroYo treat in a small bowl and let set on the counter to soften up for about 5 minutes before enjoying.
Macros: Recipe makes 4 servings, each serving has 167 cal, 23g carb, 5g fat, and 9g protein.
Did You Know? This healthy dessert recipe was adapted from MY Cooking for One for Dummies ! It’s an easy recipe to scale up or down depending on your needs.
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Granola Berry Frozen Yogurt Cups are a delicious and healthy treat that combines the tangy flavor of Greek yogurt with the sweetness of blueberries and the crunch of granola.
- 2 tbsp nut butter
- 1 tbsp honey
- ½ cup + 1 tbsp store-bought granola of choice
- 2/3 cup frozen blueberries thawed
- ¾ cup unsweetened Greek yogurt
- optional 5 to 10 drops stevia if you like sweet yogurt
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In small microwave-safe bowl, heat nut butter for 20 seconds or until softened. Stir in honey until incorporated.
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Add granola to nut butter mixture and mix well until coated.
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Place ¼ of granola mixture into each of four silicone standard muffin cup or four 8-ounce ramekin, pressing down with spoon to form a thick crust layer.
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If desired, stir in liquid stevia or monk fruit drops into unsweetened yogurt and stir well.
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Top each crust with an equal portion of yogurt.
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Mash of thawed blueberries in another bowl. Divide among top of yogurt layer, using tip of spoon to slightly swirl into yogurt.
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Freeze for a minimum of 2 hours or overnight. Let thaw on counter for 1 minute before peeling out of silicone cup or removing from ramekin.
