You know that thing where you bite into something frozen and it just MELTS on your tongue?? Cold tangy Greek yogurt, bright sweet-tart raspberry, little chunks of berry that burst like flavor grenades in your mouth. Yeah. These are THAT.
Three ingredients. Five minutes of effort. No blender, no churner, no fancy equipment whatsoever. Just a muffin tin, a fork, a freezer, and a little patience (which I do not have, hence the overnight freeze).
They look like something you’d pay $8 a pop for at a bakery, but a whole batch costs like $4 and comes together in basically no time. The freezer does the hard part.
How to Get Them Out of the Tin
FREEZE them solid first (at least 2 hours, but overnight is your best bet for clean removal). Twist each cup gently, and most will pop right out!
If a bite REFUSES to budge, run warm water on the back of that specific cup for 5-10 seconds… don’t drown the whole tin, just target the stubborn ones. A thin offset spatula helps too (it’s basically essential for silicone tins, honestly).
Can You Use Frozen Raspberries?
Frozen raspberries absolutely work here. Just thaw and drain them first… wet berries mean icy bites that REFUSE to set properly.
- Thaw fully and pat dry with paper towels… excess moisture wrecks the texture.
- Mash gently while thawing to mimic those fresh berry chunks.
- Cut maple syrup by 1/2 tsp since frozen berries break down sweeter.
How to Store Frozen Yogurt Bites
Transfer the bites into an AIRTIGHT container IMMEDIATELY after they leave the muffin tin. Line it with parchment paper and stack the bites between sheets so they don’t fuse together into one frozen mega-block!
They’ll hold up in the freezer for 2 weeks MAX. Past that… the texture turns icy and sad. *Eat them sooner for the BEST creamy bite* (you won’t regret it).
If You Liked This, Try These
- Raspberry Chia Seed Pudding
- Raspberry Frozen Yogurt
- Healthy Greek Yogurt Ice Cream
- Berry Yogurt Parfait Trifle
- Tangy Raspberry Sorbet
- Raspberry Ice Cream
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: Mash the Berry 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: Fill and Chill the Tin
- 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: Unmold and Enjoy
- 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
Ingredients
Method
- 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.
- 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.
- 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.