Mini Siggi’s Frozen Yogurt Cups

This month for the Recipe Redux we were challenged to make a healthy mini dessert! And I mean who doesn’t love dessert. I had plenty of Siggi’s sitting around because why not… so I decided to make some delicious frozen yogurt cups that you can just pop in your mouth for a quick after dinner bite.

P.S. These are beyond easy!


Mini Siggi’s Frozen Yogurt Cups

Ingredients

  • 4 Triple Cream Siggi’s yogurt cups
  • 4 tbsp dark chocolate chips
  • 1 tbsp pistachios, chopped
  • 1 tsp peanut powder

Ingredients

Line a mini muffin tin with parchment paper or mini baking cups. Fill each hole with Siggi’s Triple Cream yogurt. I used the raspberry and vanilla flavors. Melt dark chocolate chips in the microwave for about 45 seconds. Stir until fully melted. Drizzle melted chocolate over yogurt and top with anything! I topped the raspberry cups with chopped pistachios and the vanilla cups with peanut powder. Freeze for 1 hour. Pop out and enjoy!

Number of servings: 10 | Serving size: 2 frozen yogurt cups
Calories: 101, total fat: 6 g, total carbohydrates: 8 g, dietary fiber: 1 g, sugars 6 g, protein: 4 g

What is your favorite no bake dessert? Tell me below!

Raquel

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Wild Blueberry Jam Crostini

Wild blueberries are different than regular cultivated berries. They have a much more intense flavor that is tart and sweet. These flavors are perfect for this holiday appetizer recipe! Wild blueberries have twice the antioxidant capacity than cultivated berries. Plus they are packed with manganese and fiber and have less sugar than cultivated berries. Frozen wild blueberries are incredibly easy to use and are great in many baking recipes or used to top yogurt, pancakes, waffles, etc. Look for wild blueberries at your favorite grocery store there are many brands including store brand wild blueberries.

*Sponsored post


Wild Blueberry Jam Crostini

Ingredientsblueberry-crostini-5

  • 10 oz frozen wild blueberries
  • Juice 1/2 lemon
  • 2-3 sprigs fresh thyme
  • Whole wheat baguette
  • 4 oz goat cheese
  • 2 tbsp honey

Directions

In a small saucepan, combine frozen wild blueberries, juice of half a lemon and thyme leaves from 2 sprigs. Cook for 10-15 minutes until mixture reduces and thickens while stirring on occasion. Meanwhile, cut baguette on a diagonal into 1/2 inch slices. Toast the slices. Spread each slice with goat cheese and drizzle with honey. Top each slice with wild blueberry jam and sprinkle with some fresh thyme.

Number of servings: 6 servings | Serving size: 2 crostini
Calories: 120, total fat: 4 g, total carbohydrates: 17 g, dietary fiber: 2 g, sugars: 10 g, protein: 4 g

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How do you like to use wild blueberries? Tell me below!

Raquel

By posting this recipe I am entering a recipe contest sponsored by Wild Blueberries and am eligible to win prizes associated with the contest. I was not compensated for my time.