Fro Yo Duos – Frozen Greek Yogurt Treat

Fro Yo Duos - Frozen Greek Yogurt Treat -- A Pinch of Joy

Fro Yo Duos - Frozen Greek Yogurt Treat -- A Pinch of Joy

It’s been hot and humid the last several days.  Something cold and quick is very appealing for snack or a light little dessert.  Healthy besides is even better.  These Frozen Yogurt Duos fill the bill, with a combination of yogurt flavors and a light crust.  So easy to make, the kids can do it!

Crush the cereal by filling your measuring cup and then pressing down tightly.  Repeat until you have one cup crushed cereal.   Melt the butter in the microwave – about 20 seconds works in my microwave.  Mix the two together in a small bowl.  When mixed divide evenly amongst twelve cupcake liners placed in regular sized muffin tin cups and press in firmly.

I pick our yogurt  by the number of carbs in a serving.   I’m looking for around ten carbs in a one serving container.  This time I used Dannon Light & Fit 80 calories Greek yogurt.  They are nice and thick and will stay on their side of the cupcake wrapper. You end up with a pretty to see division and you can savor each flavor, as Wheels says.  Dannon didn’t have a key lime so I used another brand which was not as thick.   Some other brands with lower carb counts are Yoplait Greek 100 calories, Great Value Light, Carbmaster and Kroger.   Just be aware that different flavors of Greek yogurt can have varying carb counts even in the same brand,  so be sure  to check them out before buying for the first time.  Not counting carbs?  Then you have free range of all the flavors to mix anyway you want!   If you have difficulty with the thickness of Greek yogurt eaten out of the cup – it’s not an issue when the yogurt is frozen!  It’s a plus — creamy goodness frozen.

Fro Yo Duos - Frozen Greek Yogurt Treat
Prep time
Total time
Creamy goodness frozen! Mix and match flavors anyway you like
Recipe type: Snack / Dessert
Serves: 12 servings
  • 1 cup vanilla chex cereal, crushed
  • 2 tablespoons butter, melted
  • 1 container strawberry Greek yogurt
  • 1 container Key lime Greek yogurt
  • 1 container blueberry Greek yogurt
  • 1 container orange crème Greek yogurt
  • 6 strawberries chopped
  • 18 blueberries
  1. Line twelve muffin cups with cupcake papers.
  2. In small bowl mix crushed cereal and melted butter.
  3. Spoon a tablespoon of butter and cereal into each muffin cup and press firmly with rounded bowl of spoon.
  4. Spoon a teaspoon of strawberry yogurt into six of the muffin cups, keeping the yogurt to one side. Spoon lime yogurt into the other half of each of the six cups.
  5. Repeat for the other six cups, using blueberry and orange yogurt.
  6. Top the strawberry duo with chopped strawberries and the blueberry duo with three blueberries.
  7. Cover with plastic wrap and freeze for at least 2 hours until firm.
  8. To serve remove from pan and cupcake wrapper and let stand on serving plate or in small serving bowl for about five minutes.
  9. Store any remaining yogurt cups in resealable freezer bag or tightly sealed plastic container.

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White Pizza

Pizza with Alfredo Sauce

Pizza with Alfredo Sauce

I zipped through a food and restaurant supply store, a place not on my usual circuit.  A tractor beam locked on my cart and drew me right to the sample station.   Straight from the entry to the table, the pull was irresistible and the smell was tantalizing!  Or maybe it was because the station was right by the produce I wanted and it was past lunchtime!  The sample lady handed me a tiny plate with a bit of white pizza.  It was  heaven!

Pizza is not on our radar.  If presented with pizza  somewhere, we will eat and enjoy.  But to intentionally order, make, or buy a pizza – attention goes elsewhere.    Bytes was allergic to tomatoes for a long time, but now he will take a frozen pizza every few months,  throw it in the microwave, roll and inhale it like a burrito.  Not sure that counts, but that’s the extent of pizza consumption in our house.  People are shocked to hear that.  Heretical, I know.

But this was different.  So I asked and she was happy to share the recipe.  So simple!  I didn’t get the ingredients that day, since I was on a different mission, but next grocery trip, they found their way into my cart.   Sample lady used a toaster oven so I did too, but this would also adapt well to the oven if you are serving more than a few people.   The toaster oven makes this recipe quick and easy,  perfect for snacks, summer lunches or appetizers. I made it for lunch with a generous salad to accompany and the guys were as impressed as I was!  It has a distinctive flavor, so a smaller serving size is satisfying.

I posted this in the first month of A Pinch of Joy.  Since then we’ve tried a few variations that we like and I wanted to share it. Plus a better photo!   The original used  bacon.  I’ve discovered real bacon, cooked, crumbled and packaged works well.  Costco has Kirkland brand 100% real bacon that is crumbled in large pieces, homestyle.  I used a heaping Tablespoon full per slice of bacon called for in a recipe.   We discovered that we  like diced ham as a topping too.    And chopped spinach.  So the recipe has been updated as well.  Enjoy!

To save this recipe to your ZipList Recipe Box, click the blue button.  To find out more about ZipList, click here.

White Pizza
  • Indian flat bread
  • OR prebaked pizza crust
  • ⅓ cup Alfredo sauce, plain, from the jar or your favorite recipe
Topping alternatives
  • Bacon, 4-5 slices cooked crisp and crumbled
  • ½ to ¾ cup of diced ham
  • ½ to ¾ cup spinach, coarsely chopped
  • ½ to ¾ cup shredded Parmesan cheese
  1. Place crust on baking pan
  2. Spread with layer of Alfredo sauce, not quite to edge, covering evenly.
  3. Sprinkle your choice of topping across top.
  4. Coax shredded Parmesan into even layer on top. Add more if you like, but don’t overwhelm.
  5. If using flat bread, bake 8-10 minutes at 400 degrees, until warm through and cheese melts. If using pizza crust, bake according to directions on package or until cheese is melted and crust is golden.
  6. Cut into serving pieces, about 2 inches square for appetizers or 4 inches square for lunch.

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Five Fun Foods for Halloween

Brats baked in crescent dough

  five-fun-foods-for-halloween-a-pinch-of-joy  Mummy Brats, Veggie Boy, Troll Toes and Witches Fingers.  Spooky!

Younger kids like things on the spooky side — but not too spooky.  They still have fun with plays on words and things that are not quite what they seem.   Imagination sells so you can slide in some healthy food with fun names!  Here’s a few winners from the snack table:

Brats baked in crescent dough   Above are precooked brats (or hot dogs) baked in a dough mummy wrap!  Recipe below

Ghost brains, Goblin Gizzards, Troll Toes and Witch Fingers!   Label each item for maximum impact.  I had a hard time with the “easy” witches’ fingers!  The knuckles creases wouldn’t show up and the fingernails kept falling off.  A little black frosting gel solved both problems.  A bit under the sliced almond  helped it stay in place on the string cheese.  I made the knuckle creases with the back of a table knife and used a very tiny bit of gel wiped down the finger to make the creases visible.  It also helps to shave off a bit of the fingernail end of the cheese to make a flat indent for the “fingernail.”    Ghost brains are raw cauliflower florets.  Goblin Gizzards are frozen green grapes and the Troll Toes are raw baby carrots.

Skeleton made of vegetables

Veggie Boy is a skeleton made with a variety of vegetables. Sliced cucumbers with some peel left on make the spine and pepper slices make the ribs.  I used green but you can also use red or yellow pepper slices.  His face is a bowl of ranch dressing with cherry tomato eyes and a carrot for lips.  Hair is raw broccoli florets.  Use any vegetables you like that will fit into the skeleton shape.

Bats made from fruit leather

Cut bats from fruit leather.   Unroll the fruit leather but don’t remove the waxed paper.  Cut through both paper and fruit leather at the same time.  The top of the leather will dry somewhat so it won’t stick so readily to other snacks and the waxed paper keeps it from sticking to the plate.  Roll up (or wad up) the leftover pieces and let them dry for  “insects”.

Cut ghosts from 6 inch tortillas.  Spread with melted butter or a margarine spread and sprinkle with cinnamon and sugar.  Bake at 350 degrees for about 10 minutes until slightly puffed and crisp.  You can use cookie cutters for the bats and the ghosts.  If you prefer, click here for patterns that will fit a piece of fruit leather for the bats and a 6 inch tortilla for the ghost.  I used kitchen shears to cut the bats and a sharp knife to cut two ghosts at a time.

happy halloween!

Mummy Brats
  • 6 precooked brats or hot dogs
  • 1 can crescent rolls or crescent dough sheet
  • Mustard for eyes
  1. Preheat oven to 375 degrees.
  2. Unroll crescent dough. If using crescent rolls, press dough together to remove perforations.
  3. Cut dough lengthwise into sixths.
  4. Wipe excess moisture off brats or hot dogs. Place one end of dough strip on one end of brat and fold slightly to make a pocket that covers the end of the meat.
  5. Wrap dough around the brat, overlapping slightly. Let dough stretch as you work with it. Skip about half an inch of the brat at the "head" and tuck the end of the dough under the brat.
  6. Place each finshed mummy on ungreased cookie sheet.
  7. Bake for 15- 20 minutes until mummies are golden brown and the bottom is just beginning to become a darker brown.
  8. Add mustard dots for eyes. Serve hot.

Need more Halloween ideas?  Check these links:  Preschool Party Snacks and Games      How to Make Pom Pom Spider   How to Make a Halloween Wreath  Elegant Halloween    Fun Foods for Kids Halloween Party    Grasshopper Guts     Smashed Frogs    Zombie Brains   Candy Corn Fudge   Dirty Bones  

I’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

Subscribe by email  on the sidebar  or follow on Facebook, RSS feed, bloglovin’  twitter  and check out my  pinterest boards.   If you found this helpful or inspiring please share below!  Your support of A Pinch of Joy is  appreciated!







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