Spoon granola mix evenly into 12 lined muffin cups pressing firmly into the bottom.
Frozen yogurt granola cups tasty.
Freezer for about an hour until solid.
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Ingredients greek yogurt strawberry sliced blueberry mango diced pineapple diced kiwi banana sliced dark chocolate chip.
Fill each cup with yogurt and top with fruit.
Crush the nature valley granola crunch cinnamon crunchy granola with your hands or in a bag with a rolling pin to crush.
Top with yogurt see note 1 and freeze for 2 4 hours or until the yogurt is.
Then in a separate bowl mix together yogurt coconut and dark chocolate chips.
You can go right to the rim.
Freeze for two or more hours.
In spoonfuls fill the rest of granola cups.
Preparation heat peanut butter and honey in microwave for approximately 30 seconds or until melted.
In a medium sized bowl pour melted peanut butter and honey over granola and stir to combine.
Tap muffin tin against the counter to eliminate any air bubble.
Top yogurt with van s cranberry almond granola and fresh fruit.
Instructions line a 12 cup cupcake or muffin pan with cupcake liners.
You should have enough for a dozen.
Spoon 2 teaspoons vegan yogurt over each teaspoon of granola in.
Top each cup with.
Place in freezer for up to two hours.
We used blackberries blueberries and raspberries.
Line 2 mini muffin tin containers with 24 mini muffin liners.
Sprinkle cups with extra coconut and chocolate chips if desired.
Spoon 1 teaspoon into the bottom of each liner.
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Line muffin tin with baking cups and fill with greek yogurt flavor of choice.
Place in the freezer for about 2 hours.
Mix together yogurt strawberries and granola.