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Yogurt Cupcakes

This recipe yields 25 cupcakes and is a wonderful, healthy alternative to ice cream.



50 ‘Nilla Wafers
8 oz Vanilla Yogurt
1/2 pt. Raspberries
1/2 pt. Strawberries
1/2 pt. Blueberries
1 Container of Cool Whip (fat free works well)
25 Cupcake Liners

1.) Rinse all your berries and pat dry.

2.) Place the berries and vanilla yogurt in a blender, blend well and remove pitcher from blender.

3.) Empty the entire container of cool whip into a medium mixing bowl. Pour a few cups of the yogurt mixture into the mixing bowl, slowly blend mixture with an electric mixture, adding more yogurt mixture as needed. Stop adding yogurt mixture if it starts to get too “soupy”. The mixture should be thick and creamy and slightly fluffy. (Some yogurt has more water content then others) The leftover yogurt mixture make a good smoothie.

4.) Place cupcake liners in cupcake tins. Add a ‘Nilla Wafer (face up) at the bottom of each liner.

5.) Dollop 2-4 tablespoons of mixture in each cup to fill. This should yield up to 25 cups. Dunk a ‘Nilla Wafer vertically halfway into each cup. Freeze until solid.

Play with the fruits you have on hand or are in season to whip up your very own batch.

What a wonderful alternative to having ice cream!  It allows you to add and play with your fresh fruits in season.

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