Greek Yogurt Biscoff Cups

Serves 4 · 12 min prep

Estimate for one serving

• 245 cal
• 16g protein
• 28g carbs
• 8g fat

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Ingredients

• 2 cups plain nonfat Greek yogurt
• 1/4 cup Biscoff cookie butter
• 8 Biscoff cookies
• 2 tbsp honey
• 1 tsp vanilla extract
• 1 pinch of cinnamon

Instructions

1. 1Line four small ramekins or glass jars with a light mist of nonstick spray or parchment circles for easy release.
2. 2Crush six of the Biscoff cookies into fine crumbs using a zip-top bag and rolling pin, reserving two whole cookies for garnish.
3. 3Warm the cookie butter in a small microwave-safe bowl for 15–20 seconds until pourable but not hot.
4. 4In a medium bowl, whisk the Greek yogurt with honey, vanilla extract, and cinnamon until smooth and lightly sweetened.
5. 5Spoon a thin layer of yogurt into the bottom of each cup.
6. 6Drizzle a little warm cookie butter over the yogurt, then sprinkle a layer of cookie crumbs.
7. 7Repeat the layers—yogurt, cookie butter, crumbs—until the cups are nearly full, finishing with a yogurt layer.
8. 8Crumble the remaining two cookies over the tops and add a final tiny drizzle of cookie butter.
9. 9Chill the cups in the refrigerator for 15–20 minutes so the layers set slightly.
10. 10Serve cold with a spoon; the cups keep well covered in the fridge for up to 3 days.