Is it the end of June already? I don’t know what it is about kids, but it seems the moment I had them time has been zooming by at light speed.
Sweet P decided to learn how to crawl and pull herself up right before our shore trip. Thank goodness! How else would she be able to grab fistfuls of sand and put them in her mouth?
Now that we are back home she is officially all over the place. It’s exciting, but I’m rapidly getting worn out trying to keep her from picking up all of the tiny pieces of crumbs and toys that seem to constantly spew from my toddler.For a last minute #4thofJuly treat, try this simple, healthier dessert option. Strawberry &… Click To Tweet
So, with the fun, but tiring shore week over and a new cruising baby on the loose, Good Papa and I decided this Fourth of July weekend will be most enjoyed relaxing at home. I know I won’t be in the mood to do much baking, so I thought I’d whip up these simple, festive, semi-nutritious (is that a thing?) Strawberry & Blueberry Frozen Yogurt Cups.
Strawberry & Blueberry Frozen Yogurt Cups Recipe
I’m all about simple. So, I love that these take no time at all to make. You just whip up the graham cracker crust, toss the rest of the ingredients on top and pop it into the freezer. You could even turns these cups into a pie, but I thought the cups were nice for easy snacking.
My toddler was able to help me make the graham cracker crust, and he loved helping me taste-test. With all the junk food he consumed while we were on vacation, I feel a bit better serving him this dessert.
I sweetened the yogurt with just a bit of honey, but you could substitute another type of sweetener and add less or more depending on how sweet you like it. I used blueberries and strawberries because of the patriotic colors, but you could add whatever fruit you have on hand. You could also substitute the graham cracker crust with ice cream cones or cereal, really whatever you have around the house.
I hope you enjoy these frozen yogurt cups as much as my toddler did. And, I hope you have a wonderful Fourth of July weekend.
- 3 cups full fat greek yogurt, plain
- 1 tsp vanilla extract
- 1/4 C honey
- 2 C chopped strawberries
- 2 C blueberries
- *graham cracker crust
- 6 tbsp butter (you could also substitute coconut oil here)
- 1 1/2 C graham crackers, crushed using a rolling pin in a ziplock bag
- Preheat the oven to 375 degrees.
- Melt butter in pan. Crush graham crackers using a rolling pin in a ziplock bag.
- Mix butter and graham crackers together and press down into muffin tins or a pie tin.
- Bake for about 8 minutes. Set aside and cool.
- Mix yogurt, vanilla, honey, strawberries and blueberries together.
- Add yogurt mixture on top of cooled graham cracker crust.
- Freeze for about an hour. Keep in freezer until ready to eat.