Serves 12

Ingredients

• 3 tbsp cornstarch 
• 1/3 cup granulated sugar 
• 2 cups skim milk 
• 1 large egg, beaten 
• 1 tbsp vanilla 
• 1 tbsp butter 
• 1 cup plain Greek yogurt 
• 1 cup granola, slightly crushed 
• ½ cup fresh fruit (raspberries, strawberries, blueberries and sliced bananas) 

Preparation

1. In a medium sauce pot, combine cornstarch and sugar.
2. Add milk and whisk until sugar is almost dissolved.  
3. Cook over medium-high heat, whisking frequently, just until thickened. 
4. Remove from heat and add egg, whisking constantly. Whisk in vanilla and butter.  Set aside to cool.
5. Once cool, add yogurt and whisk until combined. If desired, add shredded unsweetened coconut or cinnamon and nutmeg for flavour. 
6. Place mini muffin papers into mini muffin tin. Fill the bottom of the papers with the slightly crushed granola.  Spoon a small serving of the pudding/yogurt mixture over top of the granola (you will likely have some filling left over).
7. Freeze at least 2 hours. Once frozen, remove papers and top with fresh fruit.  Allow to thaw slightly 5-10 minutes before serving. 

Nutritional analysis per serving: 112 calories, 2 fat, 5 g protein, 18 g carbohydrate (17 g available carbohydrate), 1 g fibre, 55 mg sodium

My Viva Plan® Servings: 1 grain, 1 protein, 1 fat

Print Recipe