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
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.