When I first conceived of the idea of these yogurt cups, I intended them to have the texture of candy, like your typical peanut butter cup deal, except with a tangy kick of yogurt and filled with cherry preserves for a flavorful twist. Instead, the texture was more like that of soft frozen yogurt after one hour of freezing. After several hours, it became harder, still delightful, still not convincingly candy. So if you’re into frozen yogurt masquerading as candy, this one’s for you. (Idea: adding a layer of easy hard shell chocolate sauce might make it more candy-like. I love this recipe from 52 Kitchen Adventures.) Either way, the fruit/chocolate combo works wonders for the taste buds, and the tart yogurt keeps things sassy as well as sweet. Enjoy!
Chocolate Covered Cherry Fro-Yo Cups
Makes 8 cups (in regular-sized muffin liners)
- 2 containers Open Nature brand Greek 0% Milkfat Plain Yogurt (10.6 oz/300 g total)
- 1/2 cup unsweetened cocoa powder (I used Hershey’s)
- 1/4 cup Truvia Baking Blend
- 1 tsp pure vanilla extract
- 1/4 cup cherry preserves (I used Safeway Kitchens brand Red Cherry Preserves; feel free to experiment with other brands and flavors)
Assemble eight regular-sized foil muffin liners in freezable storage container.
In a medium bowl, combine the yogurt, cocoa, Truvia, and vanilla. Mix thoroughly until blended and thick.
Spoon a dollop of yogurt mixture in each foil muffin liner. Smooth out surface. Be sure to reserve at least half the yogurt mixture to cover over the filling later.
Freeze yogurt cups for 30 minutes. Then, remove from freezer and add a small dollop of fruit preserves to the center of each. Cover over the fruit preserves with a spoonful of yogurt mixture. Carefully flatten out the surface of the yogurt mixture on each cup.
Freeze for 1 hour for a soft texture, or overnight for a harder texture.
I hope you find this traditional chocolate-covered-cherry confection in frozen form as refreshing as I do!