½cupberries of your choicediced (I used raspberries and blueberries)
¾cupyogurtI used vanilla
Instructions
In a mini muffin pan, layer just over half of the granola.
Divide berries evenly on top of the granola.
Spoon a tablespoon of yogurt into each cup. Tap the muffin pan on the counter a few times to remove air pockets.
Sprinkle remaining granola on top.
Cover and freeze for at least 3 hours.
Before serving, place bottom of pan in warm water for a few seconds. Use a plastic knife to pop out the yogurt bites. Serve within a few minutes, or place in ziplock bags and return to freezer.