Skinny Strawberry Lemonade Cups
Servings
8-12cups
Servings
8-12cups
Ingredients
Instructions
  1. Spray a cupcake/muffin tin with non-stick cooking spray.
  2. In a blender or processor combine the pecans, coconut, honey and lemon juice until fully combined and at a desired crust texture.
  3. Press the pecan mixture into each individual cup of the tin.
  4. Separately blend strawberries until texture is smooth.
  5. Pour the blend into a small bowl and fold in the yogurt.
  6. Mix in sweetner and collagen (optional).
  7. Fold until it is fully combined.
  8. Top strawberry mixture on the pecan crust in tins.
  9. Place tin in the freezer for 30 minutes to an hour.
  10. Once they are frozen, serve and enjoy!
Recipe Notes

My Sugar Free + High Probiotic Sweetner of choice is SilverFern Brand’s Kakoto!

Buy here: https://www.silverfernbrand.com/products/kakato-all-natural-sweetener