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U.S. Instant Mashed Potato Frozen Yogurt with Mango Cups

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Serves 3-4


  • 2 tablespoons of U.S. Instant Mashed Potato
  • ¼ cup of hot milk
  • 1 tablespoon of raw honey
  • 1 cup of oats
  • ¼ cup of natural peanut butter
  • ½ cup of honey
  • 270 grams of plain yogurt
  • 1 mango, chopped


  1. In a bowl, add the U.S. Instant Mashed Potato and hot milk. Mix well until it thickens. Mix the U.S. Potato mash, yogurt, and honey in a food processor.
  2. In another large bowl, combine the oats, peanut butter, and honey. This will be the granola base.
  3. Line a muffin pan with muffin liners. Add about 1-2 tablespoons of the granola to each muffin cup and press the bottom down firmly.
  4. On top of the granola, add 3-4 tablespoons of the potato – yogurt mixer to each cup.
  5. Top off the fruit cups by adding some mango.
  6. Cover tightly with foil and freeze for at least 2 – 3 hours.
  7. Keep them frozen and allow them to thaw for a few minutes before eating.


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