It’s January, so you’ve probably given up dessert and other foods you adore in the name of healthy eating, but skipping your favorites can backfire, causing you to ditch your efforts.  What good can come of dessert? Plenty, when there’s yogurt, fruit, and fiber involved! That’s why I love these Raspberry Yogurt Fiber One^™ Cereal Cups for a sweet ending to a meal.

Note: I worked with Fiber One™ Original on this paid post. 

Raspberry Yogurt Fiber One™ Cereal Cups

A Dessert with Benefits

Confession time: I love dessert! I indulge my sweet tooth every day, but not with just any candy, cookie, or cake.  I prefer desserts with benefits, including fiber.

According to the 2020 Dietary Guidelines for Americans, we struggle to include enough fiber. When you think of dessert, fiber doesn’t usually come to mind, but high-fiber desserts can help satisfy fiber requirements. The Daily Value – the recommended daily amount – for fiber is 28 grams. One Raspberry Yogurt Fiber One^™ Cereal Cups contains 13 grams of fiber!

You can make these yogurt cups with any fresh or frozen berry you like. They are are delicious for a weeknight dessert, and pretty enough to serve to guests. Make the cereal cups ahead of time and add the filling when you’re ready to serve.

Foods like Fiber One™ Original Cereal make it easier to get the fiber you need, and recipes that include the cereal, including my Greek Turkey Burgers with Tzatziki Sauce, make it delicious.

How do you “flaunt your fiber?” Let me know in the comments!

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Raspberry Yogurt Fiber One Cereal Cups

Say yes to dessert with this delicious, fiber-packed cereal cups!

Course Dessert

Cuisine American

Keyword fiber, Greekyogurt, raspberry

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 5

Calories 287kcal

Ingredients

• 2 cups Fiber One ^TM Original cereal
• 8 Tablespoons butter
• 1/4 cup granulated sugar
• 1 cup fresh or frozen strawberries, or fruit of your choice
• 3/4 cup plain non-fat Greek yogurt

Instructions

• Preheat oven to 375˚F. Coat a 6-cup standard muffin tin with cooking spray.
• Add cereal to a food processor and process until it is the consistency of fine crumbs, about 1 to 2 minutes. 
• Transfer cereal to a medium mixing bowl.
• Melt butter in microwave in a microwave-safe dish. 
• Add melted butter and sugar to the mixing bowl. Stir until well-combined. 
• Add a heaping ¼ cup of the cereal mixture to five of the muffin cups. Press evenly on the sides and bottom to form a cup.  
• Bake for 8 to 10 minutes or until set. Remove from the oven and cool on a wire rack for 30 minutes. 
• To make the filling, blend the raspberries and yogurt in a food processor until smooth, about 45 seconds. Transfer to a small bowl, cover, and refrigerate until ready to use. 
• Remove the cereal cups by inverting the pan on a flat surface and tapping on the bottom of each of the muffin cups so they pop out in one piece. 
• To serve, fill each cereal cup to the brim with the fruit mixture. Garnish with sprigs of mint, if desired.  

Notes

Nutrition Information:

Per serving: 287 calories; 6g protein; 35g carbohydrates (13% DV); 20g fat (25% DV); 12 g saturated fat (59% DV); 51mg cholesterol (4% DV); 248mg sodium (11% DV); 13 g fiber (47%)