Frozen Yoghurt “Cupcakes”

Frozen Yoghurt “Cupcakes”

Frozen yogurt “cupcakes”

 

Frozen yoghurt cupcakes are one of my new favourites! This quick to prepare frozen treat is great for a quick snack or a lunchbox (if kept chilled). What’s more, it is a great way of using up yoghurt that may not get eaten before its use by date, hopefully saving you a little money on food waste.

 

My recipe for frozen yoghurt cupcakes has been adapted from one I found on MyProtein.com and versatile enough to be adapted however you wish.

 

You will need:

 

A muffin tray

12 silicone cupcake cases – it is possible to make do with paper cases, but the paper can stick to the frozen yoghurt. Reusable silicone cases can be bought very cheaply on eBay or Amazon.

A freezer bag

A freezer proof Tupperware large enough to store the finished “cupcakes”

 

Ingredients:

300g Yoghurt of your choosing (1 large tub)

3 digestive biscuits

Optional:

3 tbs peanut butter or honey

1 scoop vanilla Protein powder

 

  1. Crush the digestives in the freezer bag until they resemble breadcrumbs. Set aside.
  2. Pour the yoghurt into a bowl. Stir in the protein powder if using. (This is completely optional but could be useful for a post workout snack, otherwise leave it out.)
  3. Place the silicone cupcake cases into the muffin tray and share equally between the 12 cake cases.
  4. Depending on the flavour of your yoghurt, you may wish to add a peanut butter sauce topping. Otherwise you can skip this step, or use a topiing of your own choice. Place the peanut butter in a microwavable dish and heat on medium power until it becomes runny. Pour a dollop of peanut butter on the top of each “cake”.
  5. Sprinkle the crumbed digestives over the top.
  6. Freeze for several hours or overnight. Then transfer the cupcakes into the sealed Tupperware and return to the freezer for storing. This step is very important – if you leave them uncovered in the freezer for more than a day or so, they will get freezer burn and also begin to absorb the tastes of other foods in your freezer. I wasted a whole batch in this way by forgetting to transfer them, they tasted like stale fish fingers so ended up being binned!

In the Tupperware, they should keep for a month. I find they keep even fresher by putting into a freezer bag and then sealing in the plastic container.

 

When serving frozen yoghurt cupcakes, it is best to get one out 5 minutes before you want it so it has chance to thaw a little. They are also an ideal lunchbox item provided they are stored in the fridge. I find if one is placed inside its own little Tupperware in the fridge it is thawed enough by lunchtime – however you may need to eat it with a spoon!

Buying one large 300g of yoghurt is far cheaper than buying individual pots. My favourites are Asda Greek Style (1.49) and Yeo Valley Lemon Curd. With the toppings, I calculate 1 serving to cost around 18p, and there is less worry about having to eat before the use by date too!


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