In a food processor, combine the Greek yogurt, erythritol, and vanilla extract, pulsing until smooth and well combined. Add the finely diced strawberries and blueberries, then pulse gently 3-4 times just until the berries are distributed throughout the yogurt while maintaining small, visible fruit chunks. I prefer to keep some texture rather than fully blending the berries—it gives the bites a more interesting mouthfeel and prevents them from becoming too dense.

Divide the yogurt mixture from Step 1 evenly among ice cube mold cavities, filling each one to the top. Transfer the mold to the freezer and freeze for 3-4 hours until the bites are completely solid. I find that freezing overnight actually gives you better results—the bites become firmer and easier to pop out of the mold without breaking. Once fully frozen, you can pop the bites out and store them in a freezer bag for up to 2 weeks.