This is a recipe I developed that made use of what I had in the kitchen. The crust is made of crushed graham crackers, monk fruit sweetener and unsalted butter. The filling is vanilla Greek yogurt with guava preserves. —guevaras
crushed graham crackers
monk fruit sweetener
melted unsalted butter
Two Good 5.3 oz vanilla yogurt
In This Recipe
Preheat the oven to 350 degrees Fahrenheit.
Use a 6 count cupcake tin and line with parchment paper.
Get a medium bowl and add 2/3 cup of crushed graham crackers, 1 teaspoon of monk fruit sweetener and 2 tablespoons of melted unsalted butter. Mix well.
Add 1 1/2 tablespoons of the graham cracker mixture into each space and press down with the back of a spoon. Allow to bake in the preheated oven for about 5 minutes and then remove to cool.
In a medium bowl, scoop out 2 tablespoons of guava preserves. Use a fork to break it up into very small pieces. Add the two portions of vanilla Greek yogurt and mix well. Store in the refrigerator until the graham cracker crust has cooled down.
Once the cupcake tin and the graham cracker crusts have cooled down, add 1 1/2 tablespoons of the Greek yogurt and guava preserve mixture to each crust. Put the crusts into the freezer for about 1 hour and serve.