Directions
Line a 6-cup muffin tin with silicone or parchment cupcake liners. In a small bowl, stir together almond flour, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each lined cup. In a medium bowl, mix together yogurt and honey, or stevia to sweeten. Spoon 2 tablespoons into each muffin cup, covering the crust. Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and enjoy!
Nutrition Information
Yields: 6 servings | Serving Size: 1 cup | Calories: 129 | Total Fat: 9 g | Saturated Fat: 4 g | Trans Fat: 0 g | Cholesterol: 5 mg | Sodium: 17 mg | Carbohydrates: 10 g | Dietary Fiber: 1 g | Sugars: 8 g | Protein: 4 g | SmartPoints: 6
Ingredients
1/4 cup almond meal or crushed almonds
2 tablespoons raw coconut sugar
2 tablespoons coconut oil, melted
3/4 cup plain Greek yogurt, low-fat
2 tablespoons honey, (optional stevia liquid to taste)
1 1/2 cups fresh chopped strawberries and/or raspberries
6-cup muffin tin and liners