Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.
- 15 full graham crackers
- 5 waffle cones
- 1 20-oz. bag whole frozen strawberries
- 1 32-oz. container honey-flavored Greek yogurt
- 2 Tbs. honey
1 Line 9-inch springform pan with parchment paper, and set aside.
2 Pulse graham crackers in food processor with 1 to 2 tsp. water until crumbly and moist. Transfer to bowl.
3 Pulse waffle cones in food processor until crumbly. Transfer to separate bowl.
4 Bring strawberries to a simmer in small saucepan over medium heat. Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely.
5 Stir together yogurt and honey. Set aside.
6 Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving.
- Calories: 250
- Carbohydrate Content: 39 g
- Cholesterol Content: 10 mg
- Fat Content: 8 g
- Fiber Content: 2 g
- Protein Content: 6 g
- Saturated Fat Content: 5 g
- Sodium Content: 107 mg
- Sugar Content: 25 g