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

Cook Time 2 30

Total Time 3

Servings

Calories 117kcal

Author Wendy Polisi

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