Strawberry Cheesecake Froyo Bites!

1 cup crunchy wheat and barley cereal or (I used Yogi Cherry Almond crunch cereal)
3 cups 0% Greek Yogurt (use Greek yogurt to increase protein)
1 (10-ounce) bag frozen unsweetened strawberries (about 2-1/2 cups)
1/2 c Stevia (or a few drops of Liquid stevia to your liking)
1 cup Light Coconut Milk
2 TB Honey
*optional* Use Fresh Strawberries for garnish or chopped inside frozen mixture.

Directions: Pulse cereal in a food processor or by hand (putting cereal in a ziplock bag and break it down into pieces) Add 1 Tb Honey to the cereal mix. Line an 8×8-inch baking pan with foil. Sprinkle cereal evenly on the bottom of the pan and set it aside. Place yogurt, strawberries, stevia, coconut milk and remaining honey in a blender. Blend the ingredients until smooth. Pour the blended ingredients into the pan on top of the cereal, gently smoothing yogurt mixture to the edges of the pan. Cover with foil and freeze for eight hours or until firm. Use the edges of the foil to loosen and remove the treat from the pan. Let the treat thaw for five to 10 minutes and cut into squares.