Power of Pink Challenge

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I first read about Beantown Baker’s Power of Pink Challenge on Pumps & Iron. Like many people, breast cancer has affected my family, so why not bake or make something pink!

This is the 6th year that Jen from Beantown Baker has held this contest and the winner gets to choose what charity Jen donates $100 to. It can be any charity you want and doesn’t have to be for breast cancer.

Nicole from Pumps & Iron made roasted beet hummus but I decided to go for a dessert.

I can’t think of a catchy name for it so I’ll just call it…

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Frozen Yogurt Raspberry Cups

{Seriously, let me know if you think of a better name. I mean it}

INGREDIENTS:

+ 6 Digestive cookies (for 6 servings)

+ 2 tsp of ground cinnamon

+ 4 tbsp of butter

+ 1 cup of frozen raspberries (click here to read their benefits)

+ 2 cups of vanilla yogurt

INSTRUCTIONS:

+ Take your digestive cookies and turn them into crumbs. My little handheld blender decided to stop working so I put the cookies in a bag and beat them with an empty wine bottle. Do what you gotta do right?!

+ Add cinnamon and melted butter to the cookie crumbs and mix well.

+ Spoon the mixture into muffin tins and press down so it’s compact.

+ Place in a preheated oven of 375 F and bake for about 5 minutes, then take them out and let them cool.

+ Next blend together your raspberries and vanilla yogurt then spoon mixture into the muffin tin on top of your delicious cookie crust. Then put a raspberry on top for garnish and to be cute.

+ Place in the freezer for a bit, then take them out approx. 20 mins before you want to eat them. Unless you wanna lose your teeth.

**TIP: Next time I make these I’ll use muffin tin liners so they’re easier to get out of the tin**

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Make sure you check out the contest rules at Beantown Baker.

If you decide to enter leave a link in the comments of this post so I can go check it out! Good luck!

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