Tangy Raspberry Frozen Yogurt Bites

Here is my favorite raspberry frozen yogurt bites recipe, with just three simple ingredients—creamy Greek yogurt, fresh raspberries, and a touch of maple syrup for natural sweetness.

These frozen yogurt bites are my go-to treat when the kids want something sweet but I don’t want to give them ice cream packed with sugar. I love keeping a batch in the freezer for after-school snacks or a quick dessert that everyone feels good about eating.

What Kind of Yogurt Should I Use?

Greek yogurt is your best bet for these frozen bites since it’s thicker and will hold its shape better once frozen. Regular yogurt will work too, but you might end up with slightly softer bites that melt a bit faster. If you’re using flavored yogurt, go with vanilla or plain – anything too strongly flavored might compete with the raspberries. Full-fat yogurt gives you the creamiest texture, but low-fat or non-fat versions work just fine if that’s what you have on hand.

Options for Substitutions

This simple recipe is easy to customize based on what you have in your kitchen:

• Raspberries: Feel free to swap raspberries with other berries like strawberries, blueberries, or blackberries. You can even mix different berries together for a fun combination.
• Yogurt: Any type of yogurt works here – Greek yogurt, regular yogurt, or even dairy-free alternatives like coconut or almond yogurt. Greek yogurt will give you a creamier, thicker texture.
• Maple syrup: If you don’t have maple syrup, honey or agave nectar work just as well. You can also adjust the amount based on how sweet your berries are or skip it entirely if you prefer less sweetness.

Watch Out for These Mistakes While Making

The biggest mistake people make with frozen yogurt bites is not greasing or lining the muffin tin, which makes removing the frozen bites nearly impossible without breaking them – use paper liners or give each cup a light spray of cooking oil before adding the mixture.

Another common issue is over-mashing the raspberries, which can make the texture too smooth and lose those nice fruit chunks, so aim for a gentle mash that leaves some berry pieces intact.

Don’t skip the full 2-hour freeze time, as pulling them out too early will result in soft, messy bites that won’t hold their shape, and if you’re having trouble popping them out of the tin, let it sit at room temperature for just 2-3 minutes to loosen them up.

What to Serve With Raspberry Frozen Yogurt Bites?

These frozen yogurt bites are perfect on their own as a snack or dessert, but they’re also great alongside fresh fruit like sliced strawberries, blueberries, or banana chunks for a fun fruit platter. I love serving them with a drizzle of extra maple syrup or honey on top, or you can even add a sprinkle of granola for some crunch. They make a nice addition to breakfast bowls with oatmeal or smoothie bowls, and kids especially love them as an after-school treat with some dark chocolate chips on the side. If you’re feeling fancy, serve them with a small bowl of melted dark chocolate for dipping.

Storage Instructions

Freeze: These frozen yogurt bites are meant to be kept in the freezer, so store them in an airtight container or freezer bag for up to 2 months. I like to keep a batch ready in the freezer for whenever I need a quick snack or healthy dessert option.

Serve: Pull out as many bites as you need and let them sit at room temperature for about 2-3 minutes before eating. This takes the edge off the freeze and makes them easier to bite into, plus the flavors come through better when they’re not rock solid.

Estimated Nutrition

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

• Calories: 150-180
• Protein: 5-7 g
• Fat: 2-3 g
• Carbohydrates: 29-35 g

Ingredients

• 2/3 cup yogurt (I prefer Fage 5% Greek yogurt for a creamier texture)
• 1 cup raspberries (I use Driscoll’s for their consistent sweetness)
• 2 tsp maple syrup

Step 1: Prepare the Yogurt-Raspberry Base

• 2/3 cup Greek yogurt
• 1 cup raspberries
• 2 tsp maple syrup

In a bowl, combine the Greek yogurt and maple syrup, stirring until the syrup is evenly distributed throughout.

Add the raspberries and gently mash them into the yogurt with the back of a spoon, leaving some small berry pieces intact for texture—you want a marbled effect, not a completely smooth mixture.

I prefer not to over-mash the raspberries because the little chunks freeze up nicely and give you pockets of intense berry flavor in each bite.

Step 2: Portion and Freeze the Bites

• yogurt-raspberry mixture from Step 1

Spoon the yogurt-raspberry mixture evenly into the cups of a standard 12-cup muffin tin, filling each cup about three-quarters full.

Freeze for at least 2 hours until completely solid.

I like to let mine go overnight when I have time—it ensures they’re rock-solid and easier to remove from the tin.

Step 3: Remove and Serve

• frozen yogurt bites from Step 2

Remove the frozen yogurt bites from the muffin tin by gently twisting each cup or running warm water on the back of the tin to loosen them.

Serve immediately for the best texture, or store them in an airtight container in the freezer for up to 2 weeks.

Tangy Raspberry Frozen Yogurt Bites

Delicious Tangy Raspberry Frozen Yogurt Bites recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 27 minutes mins

Servings: 12 bites

Calories: 165

Ingredients Method

Ingredients

  

• 2/3 cup yogurt (I prefer Fage 5% Greek yogurt for a creamier texture)
• 1 cup raspberries (I use Driscoll's for their consistent sweetness)
• 2 tsp maple syrup

Method

 

1. In a bowl, combine the Greek yogurt and maple syrup, stirring until the syrup is evenly distributed throughout. Add the raspberries and gently mash them into the yogurt with the back of a spoon, leaving some small berry pieces intact for texture—you want a marbled effect, not a completely smooth mixture. I prefer not to over-mash the raspberries because the little chunks freeze up nicely and give you pockets of intense berry flavor in each bite.
2. Spoon the yogurt-raspberry mixture evenly into the cups of a standard 12-cup muffin tin, filling each cup about three-quarters full. Freeze for at least 2 hours until completely solid. I like to let mine go overnight when I have time—it ensures they're rock-solid and easier to remove from the tin.
3. Remove the frozen yogurt bites from the muffin tin by gently twisting each cup or running warm water on the back of the tin to loosen them. Serve immediately for the best texture, or store them in an airtight container in the freezer for up to 2 weeks.