Frozen Yogurt Muffins

Last night, just before I drifted off to sleep, I had a new recipe idea: Frozen Yogurt Muffins!

Rob often asks me why I’m always thinking about food. I don’t always think about food… I think about food only when I’m relaxed enough to let my thoughts drift to the comfort I find in culinary creations.

This place is somewhere between consciousness and bowels of my dreams. I love this place; I believe it’s the same place Sir. Frederick Banting wandered when he awoke with the idea that helped develop a treatment for type 1 diabetes. This place — the subconscious mind — is where some of the worlds greatest problems have been solved. I haven’t come up with a Nobel worthy idea yet, but I do feel this creation is drool worthy.

About a month ago, I got hooked on making homemade yogurt. I’ve never eaten so much yogurt in my life. At least three times a week, I’ve got my Cuisinart yogurt maker making me yogurt. To me, yogurt is one of those wonderful things (like peanut butter) that can be eaten straight or used to help bring out the best in other recipes.

Perfect for hot summer days

So, here’s my recipe for Frozen Yogurt Muffins. I hope you find it as simple to make and as delicious to eat as Rob and I did. This is the perfect recipe for hot summer days and, it’s not loaded with sugar either; this diabetic household is happy. I’ve also included a variation that is superb. If you love ice cream or frozen yogurt, you’re going to adore this.   Give my recipe for Frozen Yogurt Muffins a try and let me know what you think!

My Recipe for Frozen Yogurt Muffins:

Yield: 12 muffins

Frozen Yogurt Muffins

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Ingredients

• 1 cup cereal, crushed
• 1/3 cup chocolate chips, mini
• 1 batch yogurt, homemade, divided*
• 2 tbsp strawberry jam, low sugar
• 2 tbsp shakeology, chocolate**
• 1 tsp stevia
• 12 muffin cup liners

Instructions

1. Divide crushed cereal and mini chocolate chips among 12 muffin cups lined with nonstick liners. Set aside.
2. Divide yogurt equally into 3 bowls.
3. To one portion, add 2 tbsp of strawberry jam. Then add the chocolate Shakeology to the second portion 1 tsp of stevia to the third.
4. To each muffin cup, add a dollop (1/12th) of each yogurt variation and top with fruit (strawberry or blueberry) if desired.
5. Cover with foil or plastic wrap. Freeze at least 2 hours, until firm. Let stand at room temperature for 5 minutes before serving.
6. Muffins may be stored in a resealable plastic bag or storage container in freezer.

Variation

1. The variations for this recipe are endless! Another delicious version involves dividing the yogurt into 2 portions. To one portion add 2 tbsp of peanut butter. To the other portion add 1 tbsp chocolate Shakeology**. With this variation, I suggest using chopped peanuts instead of chocolate chips in the cereal layer.

Notes

* Click here for my homemade yogurt recipe.

** If you do not have chocolate Shakeology, you may achieve a similar taste using 1 tbsp unsweetened cocoa powder + 1 tsp stevia.

Variation: Peanut Butter Chocolate Frozen Yogurt Muffins