These Raspberry Frozen Yogurt Bites require just three ingredients, but topped with sprinkles they are as fun as they are delicious! They make a tasty and healthy snack- but feel like a dessert!
There have been a few times in the craziness of the last year that we have thrown the rules out the window and eaten ice cream as a mid-morning snack. I know, I know. #survivalmode
While I don’t think it’s the end of the world to indulge once in awhile, my kids now think ice cream is an acceptable choice at snack time. “But Mom! Remember that one time?…” That’s where these Raspberry Frozen Yogurt Bites come in and save the day.
Creamy, fruity, frozen little bites that mimic ice cream- but they’re packed with wholesome, nutritious ingredients that you will be as excited to feed your kids as they will be to eat them! I even topped some of them with sprinkles to make them even more fun and enticing to my little eaters. How fun are these for a Valentine’s Day treat?
How do you make Frozen Yogurt Bites?
These could not be easier to make. Simply stir together the ingredients, pour into a muffin mold, and freeze! For these we used a silicone mold. This makes it super easy to pop out your Frozen Yogurt Bites. There are so many different molds out there! We found some heart ones that would be perfect for these as well!
Can you use Different Fruits in these Raspberry Frozen Yogurt Bites?
Absolutely! My kids love raspberries, and I love the bright pink color that it gives these yogurt bites. But they would also be great with strawberries, peaches, or bananas too. Yum! Raspberries fall apart pretty easily, so we just mashed them with a fork. But if you want to use these other fruits, make sure you dice them small or give them a quick blitz in your food processor before adding to your yogurt.
- 1 cup raspberries fresh or frozen
- 2/3 cup Greek yogurt, plain can use vanilla also
- 1-2 tsp maple syrup
Add the yogurt to a medium bowl. If using plain yogurt,add maple syrup to taste and whisk into the yogurt.
Pour the raspberries into the yogurt break them up with a potato masher or a fork (kids love doing this step!)
Once combined, you are ready to place in your muffin tin. I recommend using silicone to get them out easy. Put a dollop of the raspberry mixture into the bottom of each muffin cup. Depending on what size of muffin cup you use, will determine how full you fill them.
Place the tray into the freezer and leave to freeze for a couple of hours until set solid. Once frozen through, remove from the muffin tray and serve or place in an airtight container and store in the freezer.