Ingredients
Scale
- 1 cup plain Greek yogurt (or any yogurt of your choice)
- 1/4 cup honey (or maple syrup for a vegan option)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1/4 teaspoon vanilla extract (optional)
Instructions
Prepare the Yogurt Mixture
- In a mixing bowl, combine the Greek yogurt, honey, lemon juice, lemon zest, and vanilla extract (if using).
- Stir until well combined and smooth.
Prepare the Raspberries
- In a separate bowl, gently mash the raspberries with a fork, leaving some chunks for texture.
Assemble the Bites
- Line a mini muffin tin with paper liners or spray with non-stick spray.
- Spoon a small amount of the yogurt mixture into each cup, filling them about halfway.
- Drop a few pieces of the mashed raspberries into each cup.
- Top with more yogurt mixture until almost full.
Freeze
- Place the muffin tin in the freezer.
- Freeze for 2–3 hours, or until the yogurt bites are completely solid.
Serve
- Once frozen, remove the yogurt bites from the muffin tin. If using paper liners, peel them away.
- Serve immediately or store in an airtight container in the freezer for up to 2 weeks.
- Prep Time: 10
- Cook Time: 120