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Froyo Fruit Cups

by Betsy Carter • from the video No-Bake After School Snacks

Inspired by cleanfoodcrush.com

Ingredients

for 12 cups

  • blueberry
  • raspberry
  • 1 ½ cups
    vanilla greek yogurt (425 g)

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Preparation

  1. Arrange 12 cupcake liners in a muffin tin.
  2. Using a spoon, dollop two tablespoons of yogurt into the bottom of each liner.
  3. Top with blueberries and raspberries.
  4. Freeze for at least two hours.
  5. Remove cupcake liners before serving.
  6. Enjoy!
 

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