1 cup granola
2 tablespoons butter, melted
1 1/4 cups yogurt (see Note)
1 cup assorted fresh fruit (see Note)
•Use your favorite fruit-flavored yogurt or if you prefer a healthier Greek yogurt option, go ahead and use it.
•We used blueberries, raspberries, and strawberries, but you can use any of your favorite fruit combinations.
Directions1.Place mini paper liners in 24 mini muffin cups. In a food processor, pulse granola until finely chopped. In a small bowl, combine granola and butter; mix well.
2.Place about 1 teaspoon granola mixture into each paper liner and firmly press down. Spoon yogurt evenly over crust, filling about three-quarters full. Top each cup with fruit.
3.Cover and freeze 3 hours, or until frozen.