Yogurt ice cream cupcakes

If you’re dieting this recipe you’ll love, these sweet yogurt ice cream cupcakes are delicious, light and healthy. Try it!

Yogurt ice cream cupcakes

Ingredients (12 cupcakes)

  • 250 grams vanilla Greek yogurt
  • 8 strawberries
  • ½ banana, ripe
  • 1 teaspoon mini chocolate chips.


  1. Accommodates 12 individual silicone molds for miniature cupcakes on a tray that can be frozen.
  2. Fill each mold halfway with yogurt.
  3. Puree strawberries and bananas. Add a small spoonful to each mold until you can not see the yogurt.
  4. Add another tablespoon of yogurt to each mold. Sprinkle with some mini chocolate chips.
  5. Freeze for at least 1 hour.
  6. Serves.