Ingredients
| 1 | container (6 oz) strawberry yogurt |
| 1/2 | cup frozen (thawed) reduced-fat whipped topping |
| 4 | strawberries, cut in half |
Directions
| 1. | Place mini paper baking cup in each of 8 mini muffin cups. Spoon slightly less than 2 tablespoons yogurt into each cup. |
| 2. | Top each with small dollop of whipped topping. Cover with foil or plastic wrap. Freeze at least 1 hour. Top with strawberry half just before serving. |
No comments:
Post a Comment