STRAWBERRY DRUMSTICK FROZEN YOGURT CUPS

Line an 18 muffin tin (or 6 and 12) with paper muffins liners.

Crush the the waffle cones with your hands or in a bag with a rolling pin to crush into small pieces (not crumbs).

Divide crushed waffles cones evenly between 18 cups.

Hull and chop half of the 454 g container of strawberries and add those to food processor (reserving the other half of the container of whole strawberries for the topping)

Puree the half container of chopped and hulled strawberries

Mix yogurt, agave, mini chocolate chips and pureed strawberries together in a large bowl.

Spoon yogurt mixture into each cup over crushed waffle cones, dividing evenly by all 18.

Hull the remaining half container of strawberries and slice in half. Top each yogurt cup with ½ a strawberry, pushing it slightly into the yogurt. Then drizzle with caramel sauce, dividing caramel between all 18 cups.

Freeze for 4-6 hours or until solid (I usually freeze them overnight).

Serve frozen.*Use a butter knife or small spatula to loosen frozen yogurt cups from the muffin tin. The paper will come off each cup very easily.