Frozen Strawberry Cupcakes

Frozen Strawberry Cupcakes
  • 1 ½ cups vanilla or lemon snap cookies
  • 2 tablespoons melted butter
  • 2 pints (4 cups) nonfat vanilla frozen yogurt, softened
  • 2 ½ cups sliced strawberries, plus 12 slices for garnish

Generously coat a 12-cup muffin tin with cooking spray. Place cookies in a food processor and process until fine crumbs form. Transfer to a medium bowl and stir in melted butter. Press about 1 tablespoon of the mixture in the bottom of each muffin cup. Place frozen yogurt and 2 1/2 cups strawberries in the food processor and pulse until the berries are finely chopped. Fill each muffin cup with a generous 1/4 cup of the mixture. Press a strawberry slice on top, if desired. Freeze until firm, at least 3 hours. Serves 12

Nutritional Information — 1 Cupcake: 137 calories; carbohydrates 22.2g; fiber 1.3g; fat 4.2g; cholesterol 8.5mg; sodium 76.2mg