Berry Yogurt Bites

Helen T. Patterson

These bite-sized frozen yogurt treats are easy to make, naturally sweetened with fresh berries, and packed with fiber and protein.

Just mash, mix, and freeze for a quick, guilt-free snack that’s perfect for summer or on-the-go munching.

Prep Time 5

Freeze Time 3

Total Time 3 5

Course Breakfast, Snack

Cuisine American

Servings 25 (bites)

Prepare the berries: Start by gently washing the raspberries and blackberries under cool running water.
Place them in a small mixing bowl and lightly mash them with a fork.
You want the berries to break down slightly, releasing their natural juices while still keeping some texture for a fresh, fruity bite.
Mix with yogurt: Add the strawberry yogurt and almond milk to the mashed berries.
Stir gently until all ingredients are evenly combined, creating a smooth, creamy mixture with pockets of fresh berry throughout.
The almond milk helps loosen the mixture slightly, making it easier to scoop into molds.
Fill the molds: Carefully spoon the yogurt and berry mixture into an ice cube tray or silicone mold.
Fill each compartment nearly to the top, leaving a tiny gap for expansion as the mixture freezes.
Smooth the tops with the back of the spoon to create even, uniform bites.
Freeze until firm: Place the filled tray in the freezer and allow it to set for at least 3 hours, or until completely frozen.
This ensures the bites hold their shape and are easy to pop out without crumbling.
Store and serve: Once frozen, gently remove the bites from the tray and transfer them to an airtight container for long-term storage.
Keep them in the freezer until ready to enjoy as a refreshing, healthy snack.
For the best texture, allow them to sit at room temperature for a minute or two before eating.

Use ripe, fresh berries for the best flavor; frozen berries can be used but may release extra juice.
Greek yogurt or plant-based yogurt works well if you prefer higher protein or dairy-free options.
For a sweeter bite, consider adding a teaspoon of honey or maple syrup to the mixture.
Silicone molds make removing frozen bites much easier than traditional ice cube trays.
Make-ahead friendly: prepare a batch in advance and store for up to 2 weeks.
Slightly mash berries, don’t puree—this preserves texture and adds visual appeal.
Almond milk can be substituted with oat milk or regular milk depending on preference.