These Strawberry Drumstick Frozen Yogurt Cups capture the flavor of a strawberry drumstick while being a healthier option. Made with just six ingredients, they’re an easy, Weight Watchers–friendly frozen treat that works as a light dessert or summer snack.
Frozen yogurt cups are perfect for warm weather but enjoyable any time of year. They make a lovely finish to a grilled salad dinner, pairing nicely with dishes like Grilled Steak Salad or a Cajun Chicken Avocado Mango Salad.
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Watching my kids enjoy ice cream inspired me to create a version I could feel good about eating. Traditional drumsticks aren’t Weight Watchers friendly, so I made these Strawberry Drumstick Frozen Yogurt Cups to enjoy the familiar flavor without the guilt.
If you want more frozen snack ideas, try my roundup of 21 Healthy Frozen Snacks.
🥘Ingredient Notes
These cups use real fruit and Greek yogurt for a refreshing, natural strawberry flavor. They’re simple to prepare, satisfyingly crunchy from crushed waffle cone pieces, and Weight Watchers–friendly at 3 points each. They also deliver the nutritional benefits of strawberries and protein-rich Greek yogurt.
- Greek yogurt – Use plain non-fat (0%) Greek yogurt for the lightest option.
- Mini semi-sweet chocolate chips – Mini chips distribute well through the yogurt.
- Waffle cones – Use cones or bowls and crush into small pieces for the base.
- Agave syrup – Mild-tasting sweetener; you can swap honey but adjust the amount.
📖Variations & Substitutions
- Granola – Substitute 1 cup of granola for the crushed cones and spoon a little into each muffin cup for crunch.
- Peanut butter – Swap strawberries for peanut butter for a chocolate-peanut version.
- Greek yogurt – Vanilla Greek yogurt can be used; omit the agave if desired and note changes if tracking points.
- Dairy-free – Use a cultured coconut milk yogurt and dairy-free chocolate chips.
- Agave – Honey works but you may need to use about twice as much for the same sweetness.
🔪How to Make Strawberry Frozen Yogurt Cups
- Step 1: Line an 18-cup muffin tin (or a combination of 6- and 12-cup tins) with paper liners.
- Step 2: Crush the waffle cones by hand or in a bag with a rolling pin into small pieces—aim for small chunks rather than fine crumbs.
- Step 3: Divide the crushed cones evenly among the 18 lined muffin cups.
- Step 4: Hull and chop half of the 454 g container of strawberries and add them to a food processor. Reserve the remaining strawberries for topping.
- Step 5: Puree the chopped strawberries until smooth.
- Step 6: In a large bowl, combine the Greek yogurt, agave, mini chocolate chips, and the strawberry puree. Taste and adjust sweetness if needed.
- Step 7: Spoon the yogurt mixture into each cup over the crushed cone pieces, dividing it evenly among all 18 cups.
- Step 8: Hull and halve the reserved strawberries. Press half a berry into the top of each cup so it sticks, then drizzle caramel sauce evenly over all cups.
- Step 9: Freeze for 4–6 hours or until solid (overnight works well). To serve, loosen the cups with a butter knife or small spatula; the liners peel off easily. Enjoy!
Recipe Tips
- Use full-fat Greek yogurt for creaminess – If you prefer a richer texture, substitute full-fat or 2% yogurt.
- Keep cone pieces chunky – Small chunks give the best crunch and mimic a classic drumstick.
- Sweeten to taste – Strawberries vary in sweetness; taste the mixture before freezing and add more agave if needed.
- Portion evenly – A cookie scoop helps distribute the yogurt evenly so the cups freeze uniformly.
- Press the strawberry topping – Slightly pressing the halved strawberry into the yogurt helps it adhere after freezing.
- Briefly soften before serving – Let cups sit at room temperature for 2–3 minutes for easier removal and eating.
- Freeze flat – Place the tin on a level surface in the freezer so the cups set evenly.
- Store properly – Once frozen solid, transfer to an airtight container or freezer bag to prevent freezer burn.
These yogurt cups let me enjoy a healthier frozen dessert while staying within my Weight Watchers points. They’re kid-approved in my house and simple enough to make ahead and keep in the freezer for quick treats.
👪 Serving Size
This recipe yields 18 yogurt cups. You can halve, double, or triple the recipe—adjust the number of muffin tins and liners accordingly.
🔢WW Points
Each cup is 3 WW points (Blue Plan).
🌡️Storage
Store frozen yogurt cups in an airtight container in the freezer for up to three months. In hot conditions they remain solid for about 20 minutes once removed, and they’re still delicious partially melted.
❔ Recipe FAQ’s
Yes. Mash the strawberries with a fork or use a blender; the puree may be slightly chunkier but still works well.
They offer protein from Greek yogurt and natural sweetness from fruit. They’re a lighter treat but best enjoyed in moderation.
Absolutely. Substitute strawberries with blueberries, raspberries, mango, or another favorite fruit.
Silicone liners make removal easiest. If using paper liners, let the cups sit a few minutes at room temperature before peeling them off.
If you love strawberry and drumstick flavors but want a satisfying, healthier option that won’t blow your WW points, try these frozen yogurt cups—you likely won’t be disappointed!
🍨More Healthy Desserts
- Weight Watchers Apple Crisp
- Applesauce and Spinach Brownies
- Healthy Blueberry Cornbread
- Dark Chocolate Hummus (with dates)
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📋 Frozen Yogurt Cups (Strawberry Drumstick) Recipe
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Equipment
-
food processor
-
muffin tin
-
reusable muffin liners (optional)
Ingredients
- 454 g container of fresh strawberries
- 750 g non-fat Greek yogurt
- ¾ cup mini chocolate chips
- 3 waffle cones, broken into pieces
- 2 teaspoon agave syrup
Garnish
- 2 tablespoon caramel sundae sauce
Instructions
-
Line an 18-cup muffin tin with paper liners.
-
Crush waffle cones into small pieces (not crumbs) and divide evenly among the cups.
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Hull and chop half the strawberries and puree them. Reserve the rest for topping.
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Mix yogurt, agave, mini chocolate chips, and pureed strawberries in a large bowl.
-
Spoon the mixture into cups over the crushed cone pieces, dividing evenly.
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Top each cup with half a strawberry and a drizzle of caramel sauce.
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Freeze for 4–6 hours or overnight until solid.
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To serve, loosen cups from the tin with a butter knife or small spatula and peel away the liners.
Notes
Recipe Tips:
- Use full-fat Greek yogurt for a creamier texture.
- Crush waffle cones to small chunks rather than fine crumbs for better texture.
- Sweeten to taste—adjust agave depending on strawberry ripeness.
- Use a cookie scoop for even portions.
- Press the strawberry topping slightly into the yogurt so it adheres when frozen.
- Let cups sit a couple minutes before serving for easier removal from liners.
- Freeze on a level surface so cups set evenly.
- Store in an airtight container to prevent freezer burn.