Preheat oven to 350°. Fill 2 regular sized muffin pans with parchment paper muffin cups (can get these in the baking aisle in the grocery store..awesome!) or use regular cupcake liners.
Mix ground pistachios, sugar and melted butter. Fill bottom of muffin cups and pat down lightly to form a crust.
Bake crust by itself at 350° for 10 minutes. Remove from oven and allow to cool slightly.
Mash the fruit of the yogurt ingredients in a medium bowl.
Add yogurt to mashed fruit and mix well.
Add lime zest, lime juice and poppy seeds to yogurt mixture.
Layer the yogurt mixture into the muffin cups almost to the top of the muffin liner on top of the pistachio crust.
Place chopped fruit on top for garnish before freezing for presentation. Place in freezer and chill for at least 1 hour until yogurt is set. Enjoy! Makes a healthy quick snack for you and your kidos or a quick grab and go breakfast on the run.
