Strawberry Whipped Yogurt Cups

Ingredients

(Makes 4)

Strawberry Sauce

• 1 pint fresh strawberries, roughly chopped (about 2-2.5 cups packed; or 12-16 ounces)

• 2 tablespoons honey

• 1.5 tablespoons lemon juice (about 1/2 lemon’s worth)

• pinch sea salt (1/8 teaspoon)

• 1/2 tablespoon cornstarch + 2 tablespoons water, mixed together (can sub arrowroot)

Whipped Greek Yogurt

• 1 cup whole fat or 2% plain Greek yogurt

• 1 scoop vanilla protein powder

• 1/4 cup whipping cream

• 2 tablespoons maple syrup (or honey)

• 1/2 teaspoon vanilla extract

• pinch of salt (optional)

• Topped with Blueberry Muffin Catalina Crunch on top

Instructions

1. Make strawberry sauce (I just used fresh strawberries in the reel)
   In a saucepan over low heat, cook strawberries, honey, lemon juice, and a pinch of salt for about 10 minutes, stirring often, until soft and saucy. If you want it thicker, stir in a little cornstarch slurry and cook 2 more minutes. Let cool in the freezer for 15 minutes (or make ahead and chill in the fridge).

2. Whip yogurt
   In a bowl, beat Greek yogurt, cream, vanilla, and sweetener with a hand mixer (or stand mixer) on high until smooth and lightly whipped, about 3–4 minutes. Chill if you want it firmer.

3. Assemble cups
   Divide yogurt and strawberry sauce into 4 containers (about 8 oz each). Layer however you like: fruit on bottom, on top, or swirled in. Add fresh strawberry slices and Blueberry Muffin Catalina Crunch on top if desired.

   Keeps up to 5 days in the fridge

Inspo: Project Meal Plan