These little berries and cream cups are an absolute family favorite. They really are a perfect frozen summer treat and also happen to be super easy to make. We love the crust because it’s made with bran cereal and it’s actually very healthy (loaded with fiber) and the kids have no idea which is always a win in our house. The upping of the fiber intake is still going strong around here. We are both trying to eat more fiber because of it’s health benefits. We won’t bore you with fiber talk but you should just know that some of it’s nutritional benefits are that it helps maintain weight, it’s excellent for your digestive system, it helps control blood sugar levels and keeps you feeling full which eliminates the desire to snack. Okay, that’s enough…you get it. Back to the recipe, these berries and cream cups are so fun to make.
You start by making the crust in the food processor. Simply pulse up the bran until broken down, add in the coconut flakes and almonds and pulse some more. Then you get to add in the dates, cinnamon, coconut oil and vanilla. Spoon the crust mixture into the lined muffin tins, pop them into the freezer to set and get going on the cream mixture.
Add the cream cheese and Greek yogurt to a bowl and blend them together with a hand mixer. Add in the powdered sugar and vanilla and mix until blended. Then add in the chopped strawberries and blend until incorporated into the yogurt mixture.
Take the muffin tins out of the freezer and fill with the strawberry mixture. Top with fresh berries and place back into the freezer to set for at least 2 hours. You are going to love these sweet little treats!! They don’t last long in our house.
- 1 C. original All-Bran cereal (or other bran buds cereal)
- ½ C unsweetened coconut flakes
- ½ C raw almonds
- 8 medjool dates, pitted
- 1 Tbsp coconut oil
- ¼ tsp cinnamon
- ½ tsp vanilla
- kosher salt to taste
- 8oz cream cheese
- 1 C 0% greek yogurt
- 1 tsp vanilla
- 1 C powdered sugar
- 1 C strawberries, chopped
- 4 strawberries sliced
- ½ C blueberries
- Add bran to a food processor and pulse until broken down. Add coconut flakes and almonds and pulse again until broken down. Add dates, cinnamon, coconut oil and vanilla. Let the food processor run on high speed until all ingredients are completely broken down. Add a pinch of kosher salt and pulse until combined.
- Remove from food processor and transfer to a bowl.
- Line 10 muffin liners in a muffin tin. Press approx 2 Tbsp of crust firmly into the base of each muffin liner. Transfer to the freezer.
- Add cream cheese and greek yogurt to a bowl, blend with a hand mixer. Add vanilla and powdered sugar and blend until mixed. Add chopped strawberries and blend until broken down and mixed into filling.
- Remove muffin tin from the freezer. Top strawberry filling equally into muffin liners. Top with sliced strawberries and blueberries. Return to freezer to allow to set for at least 2 hours. Once frozen they are ready to serve.
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