Last Updated on February 5, 2020 by Admin
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”
300g Yoghurt of your choosing (1 large tub)
3 digestive biscuits
3 tbs peanut butter or honey
1 scoop vanilla Protein powder
- Crush the digestives in the freezer bag until they resemble breadcrumbs. Set aside.
- 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.)
- Place the silicone cupcake cases into the muffin tray and share equally between the 12 cake cases.
- 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”.
- Sprinkle the crumbed digestives over the top.
- 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!