Lemon-Raspberry Frozen Yogurt Bites Recipe

Introduction

These Lemon-Raspberry Frozen Yogurt Bites are a delightful and refreshing treat perfect for warm days or any time you want a light, fruity dessert. Combining the tang of lemon zest, the sweetness of raspberries, and the creaminess of Greek yogurt, they’re easy to make and fun to enjoy.

Ingredients

• ⅓ cup freeze-dried raspberries
• 1 cup whole-milk plain strained (Greek-style) yogurt
• 2 tablespoons vanilla extract
• 2 teaspoons grated lemon zest
• 1½ teaspoons pure maple syrup
• ½ teaspoon ground ginger
• ⅛ teaspoon salt
• 2 cups fresh raspberries

Instructions

1. Step 1: Line a large baking sheet with parchment paper.
2. Step 2: Place the freeze-dried raspberries in a zip-top plastic bag and crush them into a very fine powder using a rolling pin. Transfer the powder to a medium bowl.
3. Step 3: Add the yogurt, vanilla extract, lemon zest, maple syrup, ground ginger, and salt to the bowl with the powder; stir until smooth.
4. Step 4: Add the fresh raspberries to the yogurt mixture and gently stir to coat.
5. Step 5: Using a fork, remove one raspberry from the mixture, tapping off excess yogurt, then use a wooden pick to push the raspberry off onto the prepared baking sheet. Repeat, spacing the bites evenly.
6. Step 6: Place the baking sheet uncovered in the freezer and freeze until solid, at least 2 hours or up to 24 hours.
7. Step 7: Remove the bites from the freezer about 5 minutes before serving to let them soften slightly.

Tips & Variations

• For a dairy-free version, substitute the Greek yogurt with coconut yogurt for a creamy texture and subtle coconut flavor.
• Try adding a tablespoon of chia seeds to the mixture for added texture and nutrition.
• If fresh raspberries are not available, frozen thawed raspberries work well too; just drain excess moisture before using.

Storage

Store leftover frozen yogurt bites in an airtight container in the freezer for up to 1 week. To serve, let them sit at room temperature for about 5 minutes to soften slightly, which makes them easier to bite into.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use non-fat yogurt instead of whole-milk yogurt?

Yes, you can use non-fat yogurt, but the texture may be less creamy and the bites might freeze a bit harder. Whole-milk yogurt helps keep them smooth and rich.

How long do the frozen yogurt bites keep in the freezer?

They are best enjoyed within a week for optimal flavor and texture, although they can be frozen for up to two weeks without significant loss of quality.

Lemon-Raspberry Frozen Yogurt Bites Recipe

Print Recipe

★★★★★

4.4 from 54 reviews

Delight in these refreshing Lemon-Raspberry Frozen Yogurt Bites, a perfect treat combining creamy whole-milk Greek yogurt with vibrant freeze-dried and fresh raspberries, enhanced by hints of lemon zest, vanilla, maple syrup, and warm ginger. These bite-sized frozen snacks are easy to prepare, naturally sweetened, and ideal for a cool, healthy dessert or snack.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 15 minutes
• Yield: Approximately 24 bites 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Frozen Yogurt Mixture

• ⅓ cup freeze-dried raspberries
• 1 cup whole-milk plain strained (Greek-style) yogurt
• 2 tablespoons vanilla extract
• 2 teaspoons grated lemon zest
• 1½ teaspoons pure maple syrup
• ½ teaspoon ground ginger
• ⅛ teaspoon salt

Coating

• 2 cups fresh raspberries

Instructions

1. Crush Freeze-Dried Raspberries: Line a large baking sheet with parchment paper. Place ⅓ cup freeze-dried raspberries in a zip-top plastic bag, then crush them into a very fine powder using a rolling pin. Transfer this powder to a medium bowl.
2. Mix Yogurt Base: To the bowl with raspberry powder, add 1 cup Greek yogurt, 2 tablespoons vanilla extract, 2 teaspoons grated lemon zest, 1½ teaspoons pure maple syrup, ½ teaspoon ground ginger, and ⅛ teaspoon salt. Stir until the mixture is smooth and well combined.
3. Coat Fresh Raspberries: Gently fold 2 cups fresh raspberries into the yogurt mixture, being careful not to crush the berries but to coat them evenly.
4. Form Frozen Yogurt Bites: Using a fork, remove one coated raspberry at a time, tapping off excess yogurt, then use a wooden pick to transfer it onto the prepared baking sheet. Continue with the remaining raspberries, spacing them apart.
5. Freeze: Place the baking sheet with the formed bites uncovered into the freezer. Freeze for at least 2 hours until the bites are solid, but they can stay frozen for up to 24 hours.
6. Serve: Remove the frozen yogurt bites from the freezer about 5 minutes before serving to allow slight softening for easier eating.

Notes

• Use whole-milk Greek yogurt for the creamiest texture and best flavor.
• If you prefer, substitute maple syrup with honey or agave nectar.
• These bites can be stored in an airtight container in the freezer for up to 24 hours; for longer storage, place them in a sealed container to prevent freezer burn.
• Fresh raspberries can be gently rinsed and patted dry before use, but ensure they are thoroughly dry so the yogurt mixture adheres well.
• To crush the freeze-dried raspberries finely, a food processor can be used as an alternative to a rolling pin.

Keywords: Frozen yogurt bites, raspberry yogurt snacks, lemon raspberry dessert, healthy frozen treats, no-bake frozen yogurt