food
Recipe: Frozen Strawberry Yogurt Mini-Pies
Party season has begun and I’m searching for new desserts to complement the warm weather outings that are starting with a vengeance. Honestly, three parties in one weekend equates to plenty of treats for the kids.
It’s easy for everyone to grab chips and step away from the table, so I wanted a refreshing, healthy, and handheld dessert that is just as easy to “grab and go”. Frozen Strawberry Yogurt was a healthy recipe that I thought had potential, yet lacked the handheld dessert I envisioned. Strawberry Popsicles looked like another good option, but I don’t have a popsicle tray to transport the treats.
So for this weekend’s pool party, I merged the two ideas to make Frozen Strawberry Yogurt Mini-Pies. After a few rounds of experimenting, I found that mini muffin tins provided more “grab and go” convenience than a sheet pan lined with graham crackers. The mini-muffin version below allows you to top the treats with chocolate or whip cream or eat without further adornment. This dessert is super simple to make and keep in the freezer for an impromptu gathering or an afternoon when everyone needs to cool off. I didn’t hide the “good-for-you” ingredients and kids of all ages gobbled or slurped this creamy smoothie-inspired sweet treat.
Frozen Strawberry Yogurt Mini-Pies
Ingredients
- 2 cups low-fat or fat-free vanilla yogurt
- 1 (10-ounce) bag frozen unsweetened strawberries (about 2 1/2 cups)
- 1 cup fat-free sweetened condensed milk or 1 cup whole milk and ½ cup sugar
- Vanilla wafers, about 24
- Optional: melt chocolate and/or whip cream
Preparation
Insert paper baking cups into a mini-muffin pan. Place one vanilla wafer at the bottom of each muffin liner; set aside.
Put yogurt, strawberries and condensed milk in a blender; cover and blend until smooth. Pour the mixture over top of wafers, close to the top of muffin liner. Cover with plastic wrap and freeze for 4 hours or until firm. Optional: melt chocolate chips and drizzle on top of each mini-pie. Return to freezer for at least 15 minutes.
When it’s almost time to serve, let mini-pies sit in refrigerator for 10 minutes. Carefully wiggle liners out of muffin tins and serve. Top with whipped cream, if desired, and serve. Makes about 24.
Nutrition Information
24 Servings: Calories: 71, Total Fat: 0g Sodium: 42mg Total Carbs: 13g Dietary Fiber: 0.5g Protein 2 g, Calcium 6%
What are your favorite cold treats for summer outings?
Trina Robertson, MS, RD is a registered dietitian with a master’s degree in nutrition. As a HealthyEating.org Mom she shares her positive approach to healthy eating with the goal of inspiring others to prepare and enjoy foods from each of the food groups. As a Project Manager with the Dairy Council of California, Trina develops, evaluates, and promotes nutrition education materials for students and adults. At home she enjoys cooking and sharing meals with her family. Her most rewarding accomplishment is that her boys are good eaters and are learning to cook. Follow Trina on Twitter @TrinaR_RD and find more Healthy Eating ideas on Facebook.
Trina Robertson
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