These fruity frozen yogurt cups are the perfect summer cool down treat or snack! Greek yogurt, almond butter, and hemp seeds add protein and creaminess to make these feel decadent yet nourishing. You can use any fruit as your mix in, but I love the tart raspberry and almond butter combo. The chocolate almond topping is optional, but very highly recommended!
Ingredient highlight
Whole milk yogurt! Yogurt is one of my favorite ways to get in lots of probiotics, protein, calcium, vitamin A, vitamin B12, and vitamin D. If you don’t already, I really encourage you to start buying whole milk yogurt (and all dairy products!) rather than nonfat or lowfat. Not only is the whole milk dairy more flavorful, creamy, and delicious, research also shows that it may be a lot better for you than low-fat or non-fat. Read this great article here to learn more!
Servings 8 cups
Prep Time 15 minutes Ingredients
- 1 cup plain whole milk Greek yogurt
- 1/3 cup mashed ripe banana (about 1 banana)*
- 1/4 cup almond butter (or use peanut butter)
- 1/4 cup hulled hemp seeds (optional)
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1 cup fresh or frozen raspberries, mashed**
Chocolate almond topping (optional):
- 1/4 cup dark chocolate chips
- 1/4 cup almond butter
- 1/4 tsp kosher salt
Topping ideas:
- more raspberries, hemp seeds, chopped almonds or peanuts, granola, flaky salt, melted chocolate, almond butter.
- *These are not very sweet since the banana is the only sweetener and the ripeness will vary, so add maple syrup (about 1-3 tbsp) if you want a sweeter treat!
- **If raspberries are frozen, microwave them for 10-20 seconds to soften them a bit, then mash with a fork.
- Note: ~ Stick a popsicle stick in them to make them into pops!
Instructions
- In a medium bowl, stir together the yogurt, banana, almond butter, hemp seeds (if using), salt, and cinnamon until smooth. Stir in the raspberries until evenly distributed and the mixture is now pink! Add maple syrup to taste (optional, see note).
- If making chocolate almond topping (highly recommend!), add chocolate chips and almond butter to a small microwavable bowl. Microwave in 20-30 second increments, stirring after each time, until melted. Stir in the salt.
- Line a standard muffin tin with 8 muffin cups. Divide the yogurt mixture between the muffin cups. Top with the chocolate almond topping and/or your desired toppings, then place in the freezer for at least 4 hours to chill (or overnight).
- When taken right out the fridge in the muffin tin, they will be hard to get out. Let them sit for 5 minutes and they will release easily.
- For the best texture, let these sit out at room temp for 10-20 minutes before eating.
Items you can prep ahead (optional)
- Make them!
Substitutions:
- To make vegan, use a vegan yogurt substitute
- To make nut-free, use tahini or sunflower butter.
- Any seasonal or ripe frozen fruit will work!
Storage:
- Store leftovers in an airtight container in the freezer for up to 2 months
Leftovers + Repurposing:
- Let these sit out for 10-20 minutes before eating for the best texture. Letting them sit out for up to 30 minutes is preferable if you have the time and self control!
Servings 8 cups Prep Time 15 minutes Ingredients
- 1 cup plain whole milk Greek yogurt
- 1/3 cup mashed ripe banana (about 1 banana)*
- 1/4 cup almond butter (or use peanut butter)
- 1/4 cup hulled hemp seeds (optional)
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1 cup fresh or frozen raspberries, mashed**
Chocolate almond topping (optional):
- 1/4 cup dark chocolate chips
- 1/4 cup almond butter
- 1/4 tsp kosher salt
Topping ideas:
- more raspberries, hemp seeds, chopped almonds or peanuts, granola, flaky salt, melted chocolate, almond butter.
- *These are not very sweet since the banana is the only sweetener and the ripeness will vary, so add maple syrup (about 1-3 tbsp) if you want a sweeter treat!
- **If raspberries are frozen, microwave them for 10-20 seconds to soften them a bit, then mash with a fork.
- Note: ~ Stick a popsicle stick in them to make them into pops!
Instructions
- In a medium bowl, stir together the yogurt, banana, almond butter, hemp seeds (if using), salt, and cinnamon until smooth. Stir in the raspberries until evenly distributed and the mixture is now pink! Add maple syrup to taste (optional, see note).
- If making chocolate almond topping (highly recommend!), add chocolate chips and almond butter to a small microwavable bowl. Microwave in 20-30 second increments, stirring after each time, until melted. Stir in the salt.
- Line a standard muffin tin with 8 muffin cups. Divide the yogurt mixture between the muffin cups. Top with the chocolate almond topping and/or your desired toppings, then place in the freezer for at least 4 hours to chill (or overnight).
- When taken right out the fridge in the muffin tin, they will be hard to get out. Let them sit for 5 minutes and they will release easily.
- For the best texture, let these sit out at room temp for 10-20 minutes before eating.
Items you can prep ahead (optional)
- Make them!
Substitutions:
- To make vegan, use a vegan yogurt substitute
- To make nut-free, use tahini or sunflower butter.
- Any seasonal or ripe frozen fruit will work!
Storage:
- Store leftovers in an airtight container in the freezer for up to 2 months
Leftovers + Repurposing:
- Let these sit out for 10-20 minutes before eating for the best texture. Letting them sit out for up to 30 minutes is preferable if you have the time and self control!
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