Mini Flower Pots are a simple but scrumptious dessert that brings red, white and blue fun to the table that’s sure to delight for everyone!
I love this recipe for so many reasons!  Here are my top five;

1. It’s an easy desert recipe to make.

2. It’s amazingly delicious and even non-yogurt lovers, like my husband, usually like this recipe.

3.  It’s a great light dessert alternative.

4.  It’s festive!

5.  Even the youngest of hands can help make this recipe & learn a skill or two along the way…

yet so delicious and it’s a perfectly festive treat to share for a light dessert option.

Mini Flower Pots by Jodie Fitz

3 oz. low fat strawberry yogurt

3 oz. ow fat blueberry yogurt

3 oz. fat free or light whipped topping or trade it out for 3 oz. Greek vanilla yogurt

2 package frozen mini fillo cups

Strawberries

Blueberries

Thaw the fillo cups for 10 minutes.

Rinse the strawberries, remove the greens and slice; set aside.  Rinse the blueberries and set aside.

In a bowl, fold the yogurts and the whipped topping (or replace & use the Greek vanilla yogurt) together.  Fill each fillo cup with the mixture.

Lay the strawberries around the top as if they are pedals on a flower and top it off with a blueberry as the center of each flower.

This recipe is a great dessert alternative, classroom treat, special occasion breakfast, perfect for tea parties and/or birthday party and all types of celebrations.

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