|Plain yogurt cartons||16 Ounce|
|Applesauce||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Wheat germ||3⁄4 Cup (12 tbs) (Kretschmer)|
|Walnuts||1⁄3 Cup (5.33 tbs), finely chopped|
Combine yogurt, applesauce and vanilla.
Stir well to blend.
Mix wheat germ, walnuts and honey together.
Reserve 1/4 cup (60 mL) wheat germ mixture for the topping.
Add remaining wheat germ mixture to yogurt mixture.
Spoon into paper-lined muffin-pan cups.
Top with reserved wheat germ mixture.
Pat in lightly.
Freeze for at least 2 hours or overnight.
Let stand at room temperature for 15 to 20 minutes before serving.