Delight in these Lemon-Raspberry Frozen Yogurt Bites, a refreshing treat perfect for warm days.
Servings 12bites
Course Dessert
Cuisine American
Ingredients
For the Yogurt Base
2cupsPlain Greek yogurtthis creamy base gives the bites their rich texture and a boost of protein.
1/4cupHoneyadds a natural sweetness; feel free to substitute with maple syrup for a vegan option.
1/4cupLemon juicethe key to that refreshing zing; fresh-squeezed is best for vibrant flavor.
1tablespoonLemon zestenhances the lemony aroma; don’t skip it for extra brightness!
1teaspoonVanilla extractoptional, but it deepens the flavors; use pure vanilla for the best taste.
For the Filling
1cupFresh raspberriesthese juicy berries provide a lovely contrast to the creamy yogurt; frozen can work too but may alter texture.
Equipment
Mini Muffin Tin
Method
Directions
In a mixing bowl, gently blend the Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract (if desired). The mixture should be smooth and creamy, perfect for your frozen bites.
In a separate bowl, use a fork to lightly mash the fresh raspberries. Leave some chunks for a delightful texture contrast.
Line a mini muffin tin with paper liners or lightly spray it with non-stick spray.
Spoon a small amount of the creamy yogurt mixture into each muffin cup, filling them about halfway.
Gently drop a few pieces of the mashed raspberries into each cup.
Pour more of the yogurt mixture into each cup until they are almost full.
Carefully place the muffin tin in the freezer. Let the yogurt bites freeze for 2–3 hours, or until they are solid.
Once frozen, take the yogurt bites out of the muffin tin and peel away the paper liners gently.
Enjoy your delicious Lemon-Raspberry Frozen Yogurt Bites immediately or store them in an airtight container in the freezer.
For the creamiest experience, let the bites soften for a few minutes at room temperature before serving. Garnish with extra fresh raspberries or lemon zest if desired.