Yogurt Seedling Cups Recipes
YOGURT SEEDLING CUPS
These fun and delicious yogurt cups are topped with crushed cookie crumbs, fresh herbs and fruit to look like mini seedlings.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 10m
Yield 4
Number Of Ingredients 4
Steps:
- Remove lids from yogurt cups; stir yogurt.
- With knife or flat metal spatula, scrape filling from cookies; discard filling or reserve for another use. In medium resealable food-storage plastic bag, add cookies; seal bag. With rolling pin, finely crush cookies. Sprinkle cookie crumbs on top of yogurt to look like dirt.
- Using photo as a guide, insert herbs to look like seedlings. If desired, add berries, cutting if necessary, to look like flowers or lady bugs. Serve immediately, or refrigerate until ready to serve.
Nutrition Facts : Calories 280, Carbohydrate 33 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 26 g, TransFat 0 g
APPLE YOGURT COOKIE CUPS
Topped with streusel and filled with apple crisp yogurt, our bite-size Apple Yogurt Cookie Cups are a great way to toast a chilly fall day.
Provided by Stephanie Wise
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
- In large bowl, stir together 2 3/4 cups flour, the baking soda and baking powder with whisk until well combined. In medium bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg.
- Gradually stir flour mixture into butter mixture until a dough forms. Roll dough into 1-inch pieces; press each piece lightly into muffin cup. Make small indentation in top of each piece of dough.
- Bake 10 to 15 minutes or until golden brown. If indentations no longer remain, use back of shot glass to lightly press down center of each cookie cup. Cool in pan 10 minutes. Using butter knife, carefully remove cookie cups from muffin cups to cooling rack. Set aside to cool completely.
- Meanwhile, reduce oven temperature to 350°F. In small bowl, stir together brown sugar, 1/4 cup flour and the cinnamon. With pastry blender or fork, cut in 3 tablespoons butter until mixture looks like coarse crumbs. Press Streusel in bottom and up sides of ungreased 9-inch glass pie plate.
- Bake about 10 minutes or until edges are golden brown. Cool slightly. With fork, break into small pieces. Set aside to cool completely, about 30 minutes.
- To serve, in large bowl, fold yogurt into whipped topping. Spoon filling into cooled cookie cups. Top each with streusel. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
YOGURT GRANOLA CUPS RECIPE BY TASTY
Here's what you need: banana, rolled oats, honey, vanilla, cinnamon, salt, greek yogurt, strawberry, blueberry, mango, pineapple, kiwi, banana, dark chocolate chip
Provided by Mercedes Sandoval
Categories Breakfast
Yield 4 servings
Number Of Ingredients 14
Steps:
- Mash banana in a large bowl and then add in the oats, honey, vanilla, cinnamon, and a pinch of salt.
- Fill a greased muffin tin with the granola mixture and use a spoon to form the crust.
- Let chill for 1 hour.
- Preheat oven to 350˚F (180˚C) and bake for 30 minutes. Let cool.
- Add in Greek yogurt to each cup and fill with toppings.
- Enjoy!
Nutrition Facts : Calories 251 calories, Carbohydrate 55 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, Sugar 26 grams
FROZEN YOGURT GRANOLA CUPS RECIPE BY TASTY
Here's what you need: peanut butter, honey, granola, greek yogurt, strawberry, blueberry, dark chocolate
Provided by Crystal Hatch
Categories Breakfast
Yield 12 cups
Number Of Ingredients 7
Steps:
- Heat peanut butter and honey in microwave for approximately 30 seconds, or until melted.
- In a medium sized bowl, pour melted peanut butter and honey over granola and stir to combine.
- Spoon granola mix evenly into 12 lined muffin cups, pressing firmly into the bottom.
- Top each cup with about 1.5 ounces (45g or ⅓ of a single-serving container) of yogurt.
- Top each cup with strawberries, blueberries and dark chocolate chunks.
- Cover tightly with foil and freeze for at least 2 hours.
- Keep frozen and allow to thaw for a few minutes before eating. Wrap individually in foil for an easy on-the-go snack.
- Enjoy!
Nutrition Facts : Calories 197 calories, Carbohydrate 25 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, Sugar 16 grams
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