Frosty Strawberry Yogurt Cupcakes

From Red Light, Green Light, Eat Right

These cool treats are an easy make-ahead dessert—full of calcium, vitamin C, and protein.

Makes 12 cupcakes
Each serving (2 cupcakes) = 1 green

Prep Time: 5 minutes
Freeze Time: 2-3 hours
Ready Time: 2-3 hours

1 cup plain low-fat yogurt
10 ounces frozen strawberries, thawed
1 cup applesauce

1. Line the cups of a muffin pan with waxed baking liners (the kind used for cupcakes).
2. In a medium bowl, combine all the ingredients.
3. Pour the batter into individual baking liners.
4. Put the muffin pan in the freezer for approximately 2 to 3 hours until the mixture is firm, then serve.

TD&N Nutrient Analysis per 2 cupcakes: Calories: 60; Total Fat: 1 g; Saturated Fat: 0 g; Polyunsaturated Fat: 0 g; Monounsaturated Fat: 0 g; Cholesterol: 2 mg; Sodium: 30 mg; Carbohydrates: 12 g; Fiber: 1 g; Protein: 2 g

Reprinted from Red Light, Green Light, Eat Right: The Food Solution That Lets Kids Be Kids by Joanna Dolgoff, MD © 2010 by Joanna Dolgoff, MD, PC. Permission granted by Rodale, Inc., Emmaus, Pennsylvania 18098

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