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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.
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