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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.
Course Dessert, Snack
Cuisine American
Keyword snack
Prep Time 30 minutes minutes
Cook Time 2 hours hours 30 minutes minutes
Total Time 3 hours hours
Servings 12
Calories 117 kcal
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
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.
Calories: 117 kcal | Carbohydrates: 11 g | Protein: 5 g | Fat: 6 g | Saturated Fat: 2 g | Cholesterol: 1 mg | Sodium: 14 mg | Potassium: 118 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 5 IU | Vitamin C: 5.7 mg | Calcium: 58 mg | Iron: 0.5 mg