Frozen Yogurt Bites

Cool, light and creamy, you can eat these Frozen Yogurt Bites for breakfast, dessert, or just because!  They make a great healthy afternoon snack for kids.

I was on the ice, and all eyes were on me.

I stuck the landing on my triple toe loop, and the crowds went wild.

It was perfect 10's across the board.

Ok, in truth the "ice" was the brown shag carpet in my parents living room.

The "triple toe loop" was a little twist in the air.

The "crowd" was my pet goldfish whose name I've forgotten.

It was 1976, and I was officially hooked on the Olympic Winter Games. It became my favorite game to play.

My ice skating (i.e., carpet skating) days have long passed, but my obsession has continued.

This year, it is Skye's turn to do the "skating" as we watch the Olympic Winter Games 2018!

We are celebrating with fun treats, like these Frozen Yogurt Bites, to show our support for Team USA.

I love it when the whole family is together watching the Olympic Winter Games. Making themed snacks is one of my favorite ways to make it special for them.

These yogurt bites are a delicious treat that you can feel good about serving! They are easy to make ahead, and once they are frozen, you can remove them from the pan and store them in a baggie in the freezer.

That way, when The Games are on, you've got an easy snack for the whole family to enjoy!

Watching The Winter Olympics together has been such a fun time for our family.

Frozen Yogurt Bites

Print Recipe

5 from 4 votes

Frozen Yogurt Bites

These Red, White, & Blue Frozen Yogurt Bites are the perfect way to show your support for TEAM USA!

Prep Time30 mins

Cook Time2 hrs 30 mins

Total Time3 hrs

Course: Dessert

Cuisine: American

Servings: 12

Calories: 117kcal

Ingredients

Crust

• 1 cups quick-cooking oats or quinoa flakes
• ⅓ cups walnuts
• 3 tablespoons honey
• 2 tablespoons almond butter or peanut butter
• 2 tablespoons coconut oil
• ½ teaspoon cinnamon
• pinch salt

Yogurt

• 2 ¼ cups plain Greek Yogurt
• 1 lemon zest and juice
• 1 teaspoon vanilla extract
• ¾ cup blueberries
• ¾ cup strawberries or raspberries

For topping: berries, coconut flakes

US Customary - Metric

Instructions

• Line a mini-muffin tin with paper liners.
• In a food processor, combine oats, walnuts, honey, almond butter, coconut oil, cinnamon, and salt. Process until crumbly.
• Press mixture into the bottom of the prepared muffin tin.
• Combine yogurt, lemon and vanilla in a blender and process until smooth.
• Transfer to a bowl.
• Add ¾ cup of the yogurt mixture back to the blender and add blueberries. Process until smooth.
• Divide blueberry mixture among the muffin tins and freeze for 15 minutes.
• Meanwhile, rinse blender and add another ¾ cup of the yogurt mixture and either strawberries or raspberries to it. Process until smooth.
• Remove muffin tin from the freezer and add plain (white) yogurt mixture. Freeze for 15 minutes.
• Add strawberry yogurt mixture and top with berries and coconut flakes. Freeze for 2 hours, until firm.
• Allow to sit at room temperature for 5 minute prior to serving.

Nutrition

Calories: 117kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 14mg | Potassium: 118mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 5.7mg | Calcium: 58mg | Iron: 0.5mg

This is a sponsored conversation written by me on behalf of P&G at Sam's Club. The opinions and text are all mine.

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• Blueberry Granita
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• Mango Slushies