*Serves 3
Per Serving (2 bites): Calories 153, Protein 8g, Total Fat 9g, Carbs 12g, Fiber 3.5g
Ingredients:
1/2 cup ProGranola*
4 tablespoons Splenda
4 tablespoons coconut oil melted
1.5 cup Greek yogurt, non-fat, plain
4 tablespoons honey
3 cups strawberries and/or raspberries fresh chopped
Instructions:
Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to a nonstick muffin tin.
In a small bowl, stir together ProGranola, splenda, and coconut oil.
Spoon a small amount into the bottom of each muffin cup.
In a medium bowl, mix together yogurt and honey.
Spoon 2 tablespoons into each muffin cup, covering the crust.
Top with fresh chopped berries.
Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and allow to set at room temperature for 8-10 minutes. Enjoy!