Recipe:
These pretty pink frozen yogurt cups are a tasty and unique snack or dessert! They are sweet, creamy, fruity, slightly nutty, and super refreshing.
Yogurt is full of calcium to help keep nails, teeth, and bones strong. Greek yogurt is also a great source of protein, a key component of skin, hair, and nails.
Strawberries provide vitamin C, an antioxidant that is key for collagen synthesis and helps protect skin from aging.
Ingredients:
2 cups nonfat plain Greek yogurt
1⁄4 cup honey
3 tablespoons runny tahini plus 1 tablespoon for drizzling on top*
1 cup fresh or frozen strawberries, plus 1 cup chopped for topping
1 teaspoon vanilla extract
Instructions:
In a blender, combine yogurt, honey, 3 tablespoons tahini, 1 cup strawberries, and vanilla and blend until smooth. Divide this mixture into a tray with 12 silicone cupcake cups. (Note: if you don’t have a silicone cupcake tray, you can line the cups of a regular cupcake tray with saran wrap).
Top each cup with chopped strawberries and a drizzle of tahini. Cover with plastic wrap and freeze overnight, or for at least 8 hours.
Store yogurt cups in the freezer. When ready to eat, let the cups sit at room temperature for a few minutes after taking them out of the freezer.
*Note: some brands of tahini tend to have a more thick and grainy texture and are very difficult to drizzle. The more authentic Middle-Eastern tahini brands are generally very smooth and runny and easy to drizzle. If you can’t find a runny tahini, you can still use a thicker tahini in the frozen yogurt cups but you may not be able to drizzle it on top.
Yields: 12 servings
Per serving: 82 calories, 4.9 g protein, 10.1 g carbohydrates, 0.7 g fiber, 8.2 g sugars, 2.9 g fat, 0.4 g saturated fat, 0 g trans fat, 2 mg cholesterol, 16 mg sodium, 53 mg calcium, 0 g omega-3 fats, 8 IU vitamin A, 14.4 mg vitamin C, 0.1 mg vitamin E, 0.4 mg iron, 0.5 mg zinc
Lisa Drayer, M.A., R.D.,
is the author of THE BEAUTY DIET and STRONG, SLIM, and 30! For more of Lisa’s Beauty Bites, visit www.lisadrayer.com.