These 6 ingredient Strawberry Drumstick Frozen Yogurt Cups are a healthy way to get your frozen treat fix! They are easy to make and Weight Watchers friendly, making them the ultimate summer healthy snack or dessert.
Line an 18 muffin tin (or 6 and 12) with paper muffins liners.
Crush the the waffle cones with your hands or in a bag with a rolling pin to crush into small pieces (not crumbs).
3 waffles cones broken into pieces
Divide crushed waffles cones evenly between 18 cups.
Hull and chop half of the 454 g container of strawberries and add those to food processor (reserving the other half of the container of whole strawberries for the topping)
454 g -container of fresh strawberries
Puree the half container of chopped and hulled strawberries
Mix yogurt, agave, mini chocolate chips and pureed strawberries together in a large bowl.
750 g non fat Greek yogurt, ¾ cup mini chocolate chips, 2 teaspoon agave syrup
Spoon yogurt mixture into each cup over crushed waffle cones, dividing evenly by all 18.
Hull the remaining half container of strawberries and slice in half. Top each yogurt cup with ½ a strawberry, pushing it slightly into the yogurt. Then drizzle with caramel sauce, dividing caramel between all 18 cups.
2 tablespoon caramel sundae sauce
Freeze for 4-6 hours or until solid (I usually freeze them overnight).
Serve frozen.*Use a butter knife or small spatula to loosen frozen yogurt cups from the muffin tin. The paper will come off each cup very easily.
Notes
*NOTE: These stay solid out of the fridge in a hot climate for about 20 minutes, so that should help as a gauge for how long to keep it out! Of course, they still taste absolutely delicious partially melted!Recipe Tips:
Use Full-Fat Greek Yogurt for a Creamier Texture. While non-fat Greek yogurt works great, using full-fat or 2% Greek yogurt will make these yogurt cups even creamier and more indulgent, especially if you're making them for young kids.
Crush the Waffle Cones to the Right Size. Avoid crushing the waffle cones into fine crumbs—small chunks provide the best crunch and texture, mimicking the classic drumstick experience.
Sweeten to Taste. The sweetness of your yogurt cups depends on your strawberries and yogurt. If your strawberries are very ripe, you might need less agave. Taste the mixture before freezing and adjust accordingly.
Use a Cookie Scoop for Even Portions. A cookie scoop or ice cream scoop makes it easy to evenly distribute the yogurt mixture into muffin cups, ensuring they freeze uniformly.
Press the Strawberry Topping Slightly into the Yogurt. Lightly pressing the halved strawberries into the yogurt helps them adhere better, preventing them from falling off when frozen.
Let the Cups Sit for a Few Minutes Before Serving. Allowing the frozen yogurt cups to sit at room temperature for 2-3 minutes makes them easier to remove from the liners and easierto eat.
Freeze on a Level Surface. Place the muffin tin on a flat surface in the freezer to ensure the yogurt cups set evenly and don’t spill before freezing.
Store Properly to Prevent Freezer Burn. After the yogurt cups are fully frozen, transfer them to an airtight container or freezer bag to maintain freshness and prevent ice crystals from forming.