With the temperature heating up and living through days that reach 104, I needed a nightly treat to cool me down. These Greek yogurt cakes are the perfect sweet, crunchy, and cool that I was looking for. Plus they are only 120 calories.

Ingredients:

• 1 cupKashi GOLEAN Crunch Cereal(low fat granola will work too)
• 1/2 cup almond flour
• 1 egg
• 2 tablespoons olive oil
• 1 cup nonfat milk
• 3 teaspoons sugar free vanilla pudding mix
• 2 cups vanilla nonfat Greek yogurt (or any flavor you like)
• 1/2 cup fat free Cool Whip, thawed
• Caramel Sauce  or chocolate chips (optional)

Directions:

1. For the crust, place Kashi cereal, almond flour, egg, and olive oil in a food processor and pulse until well blended. 
2. Line a muffin tin with 12 cupcake liners.
3. Place a tablespoon of the crust mixture into the lined muffin tin and press flat.
4. Bake in a 400 degree oven for 13 minutes or until golden brown and crispy.
5. Remove crusts from oven and cool completely.
6. Whisk milk and pudding mix until there are no clumps. Place in the refrigerator until firm, about five minutes.
7. Remove pudding mix from the fridge and stir in yogurt and Cool Whip until well blended.
8. Place a heaping tablespoon of yogurt mixture on top of each crust and smooth over crust.
9. If you are using caramel drizzle the caramel on top of the yogurt mixture and then cover caramel with another tablespoon of yogurt mixture. If you are using chocolate chips, add 1/2 cup to the yogurt mixture and skip the caramel step.
10. Place tray in the freezer until hard, about two hours.
11. They will last in the freezer for months. Remove five minutes before eating to thaw out. I suggest eating on a plate with a fork.

Here you go!

Fill muffin liner with crust and bake.

Ater cooled, place one spoon full of yogurt mixture and smooth out.

Drizzle yogurt with caramel.

Top with another spoon of yogurt, Freeze and enjoy.

TA-DA!