Cool Raspberry Yogurt Bites

Looking for a sweet snack that won’t leave you feeling guilty? We’ve all been there – searching the kitchen for something to satisfy those afternoon cravings, especially when the kids are asking for treats. Between work deadlines and after-school activities, it’s hard to find snacks that are both tasty and good for you.

That’s where these raspberry yogurt bites come in handy. They’re quick to make, perfectly portion-controlled, and just the right mix of tangy and sweet. Plus, you can make a batch on Sunday and have them ready in the freezer whenever you need a cool, refreshing pick-me-up.

What Kind of Greek Yogurt Should I Use?

For these yogurt bites, you’ll want to start with thick, strained Greek yogurt – the regular stuff will be too runny and won’t freeze properly. Full-fat Greek yogurt works best here since it creates a creamier, more satisfying bite, but 2% will also do the job if you prefer. While plain Greek yogurt gives you the most control over sweetness and flavor, vanilla Greek yogurt can be a good shortcut if you’re okay with the added sugar. Just make sure whatever variety you choose doesn’t contain any stabilizers or thickeners, as these can affect how well the bites freeze. A good quality Greek yogurt should only list milk and active cultures in its ingredients.

Options for Substitutions

These yogurt bites are super adaptable and you’ve got plenty of options to switch things up:

• Raspberries: You can swap raspberries with other berries like strawberries, blueberries, or blackberries. Just make sure to chop strawberries into smaller pieces. Frozen or fresh both work great!
• Greek yogurt: While Greek yogurt gives the best texture due to its thickness, you can use regular yogurt – just strain it in a cheesecloth for about 30 minutes first to remove excess liquid. Dairy-free? Try coconut yogurt, but expect a slightly different texture.
• Maple syrup: Not a maple syrup fan? Use honey, agave nectar, or even a few drops of liquid stevia instead. If using vanilla yogurt, you might not need any sweetener at all – just taste and decide!

Watch Out for These Mistakes While Making

The biggest challenge when making raspberry yogurt bites is dealing with excess moisture, which can prevent your bites from freezing properly – if using frozen raspberries, make sure to thaw and drain them thoroughly before mixing with yogurt.

Getting the sweetness level right is crucial, so taste your mixture before freezing – remember that foods taste less sweet when frozen, so you might want to add a touch more maple syrup than you think you need.

To prevent freezer burn and ensure smooth, creamy bites, make sure your silicone mold is completely dry before filling, and don’t leave the bites in the freezer uncovered for more than 2 hours before transferring them to an airtight container.

For the easiest removal, let the frozen bites sit at room temperature for 1-2 minutes before popping them out of the mold, and serve them immediately as they’ll start to soften quickly.

What to Serve With Raspberry Yogurt Bites?

These little frozen treats are perfect for serving alongside your morning breakfast spread or as an afternoon snack. They pair really nicely with a warm cup of coffee or tea, especially on hot summer days when you need something cool and refreshing. For breakfast, try serving them with a bowl of granola, some fresh fruit, or alongside whole grain toast with almond butter. Since these bites are already portion-controlled, they also make great after-school snacks for kids – just pair them with some nuts or whole grain crackers for a balanced treat that’ll keep everyone happy until dinner time.

Storage Instructions

Keep Frozen: These raspberry yogurt bites need to stay in the freezer to maintain their shape and texture. Keep them in an airtight container or freezer bag, and they’ll be good for up to 3 months. I like to separate layers with parchment paper to prevent them from sticking together.

Make Ahead: These are perfect for meal prep! You can make a big batch on the weekend and have them ready whenever you need a quick snack. Just pull out as many as you want to eat – no need to thaw the whole batch.

Serve: When you’re ready to enjoy these yogurt bites, let them sit at room temperature for about 1-2 minutes before eating. This helps them soften just slightly, making them easier to bite into while still maintaining their frozen yogurt texture.

Preparation Time	10-15 minutes
Cooking Time	120-120 minutes
Total Time	130-135 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 200-250
• Protein: 14-18 g
• Fat: 4-6 g
• Carbohydrates: 30-35 g

Ingredients

• 1 cup fresh or frozen raspberries
• 2/3 cup plain or vanilla greek yogurt
• 1–2 tsp pure maple syrup

Step 1: Sweeten and Mix the Yogurt

• 2/3 cup plain or vanilla Greek yogurt
• 1–2 tsp pure maple syrup

Add the Greek yogurt to a medium bowl.

If you’re using plain yogurt, add 1–2 teaspoons of pure maple syrup to taste and whisk it in until fully combined.

If your yogurt is already vanilla flavored, you may want to skip or reduce the maple syrup—I like to taste as I go to get just the right amount of sweetness.

Step 2: Combine Yogurt with Raspberries

• 1 cup fresh or frozen raspberries
• sweetened Greek yogurt (from Step 1)

Pour the raspberries into the bowl with your sweetened yogurt.

Using a potato masher or a fork, gently smash the raspberries and mix them into the yogurt.

Kids often love taking part in this fun step!

Make sure the berries are well distributed throughout the mixture.

Step 3: Portion and Freeze the Mixture

• raspberry yogurt mixture (from Step 2)

Spoon a dollop of the raspberry yogurt mixture into each muffin cup of a silicone muffin tin (using silicone makes it much easier to remove later).

Fill each cup to your desired level depending on the tin size.

Place the tray into the freezer and leave it for a couple of hours, or until frozen solid.

Once set, remove the yogurt bites from the muffin tray and either serve immediately or store them in an airtight container in the freezer for later.