FroYo Cupcakes

No cake here. Granola and yogurt are layered-up then frosted with whipped topping. Add your favorite sprinkles and freeze 1 hour.

By Betty Crocker Kitchens

Ingredients
  • Small check mark in a circle icon 3 blue and 3 yellow regular-size paper baking cups
  • Small check mark in a circle icon 3/4 cup Cascadian Farm™ Organic granola (any flavor) or other granola cereal
  • Small check mark in a circle icon 4 tubes (2 oz each) Yoplait® Go-GURT® yogurt, any flavor (from 1 lb box)
  • Small check mark in a circle icon 3/4 cup frozen (thawed) whipped topping
  • Small check mark in a circle icon Blue and yellow candy sprinkles, if desired
Directions
  1. Place paper baking cup in each of 6 regular-size muffin cups. Place 2 tablespoons granola in each cup. Squeeze yogurt over granola in each cup.
  2. Frost each cupcake with 2 tablespoons whipped topping; sprinkle with candy sprinkles. Freeze at least 1 hour before serving.
Nutrition

1 Serving

Calories 130 (Calories from Fat 40); Total Fat 4.5g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 0mg; Sodium 30mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 11g); Protein 2g

% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 8%; Iron 0%

Exchanges: 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat

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