Can I use frozen strawberries instead of fresh?

Yes! Thaw frozen strawberries completely and drain excess liquid before dicing. Pat them dry with paper towels to prevent watery bites. Frozen strawberries actually work well since they're picked at peak ripeness.

How long do these bites need to freeze before they're ready?

Allow 3-4 hours for complete freezing. They'll be firm enough to remove from molds after 2 hours but need additional time for the perfect bite-through texture.

What's the best way to remove stubborn bites from molds?

Let molds sit at room temperature for 2-3 minutes, then gently push from the bottom. Silicone molds release much easier than plastic ones. A brief warm water rinse on the outside of the mold also helps.

Can I make these without any sweetener?

Absolutely! Very ripe, sweet strawberries provide natural sweetness. You might want to add an extra splash of vanilla extract to enhance the flavor profile without added sugars.

Do these work with other fruits besides strawberries?

Definitely! Blueberries, raspberries, diced peaches, or mango work beautifully. Avoid high-water fruits like watermelon, which can create icy textures. Stone fruits should be very ripe and well-drained.

Is there a way to make these less tangy?

Use vanilla Greek yogurt instead of plain, or choose a milder yogurt brand. Adding an extra tablespoon of honey also balances the tanginess while maintaining the healthy profile.

7 Irresistible Strawberry Greek Yogurt Bites You'll Love

Description

Creamy frozen strawberry yogurt bites made with Greek yogurt, fresh strawberries, and natural sweeteners. These refreshing, protein-rich treats are easy to prep, freezer-friendly, and perfect for healthy snacking or light desserts.

Ingredients

Scale

Base Ingredients:

2 cups plain Greek yogurt (full-fat for creamiest texture)
1½ cups fresh strawberries, hulled and diced small
¼ cup honey or pure maple syrup
1 teaspoon vanilla extract
Pinch of fine sea salt

Optional Additions:

2 tablespoons mini chocolate chips
1 tablespoon chia seeds for extra crunch
Zest of half a lemon for brightness

Coating Options:

¼ cup crushed freeze-dried strawberries
¼ cup finely chopped pistachios
2 tablespoons coconut flakes, toasted

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Strawberries
Wash, hull, and dice strawberries into small ¼-inch pieces. Pat dry with paper towels to remove excess moisture.
Mix the Yogurt Base
In a bowl, whisk Greek yogurt, honey, vanilla, and salt until smooth. Gently fold in diced strawberries.
Add Optional Mix-Ins
Fold in chocolate chips, chia seeds, or lemon zest if using.
Fill the Molds
Spoon mixture into silicone molds or mini muffin cups, filling about ¾ full. Tap gently to remove air bubbles.
Freeze
Freeze for 2 hours until firm but not fully solid.
Coat (Optional)
Remove bites from molds and roll quickly in desired coating. Place on a parchment-lined tray.
Final Freeze
Return to freezer for 1–2 hours until completely solid. Transfer to an airtight container.

Notes

Best Yogurt Choice: Full-fat Greek yogurt gives the creamiest texture.

Moisture Control: Always dry strawberries well to prevent icy bites.

Sweetness Check: Taste before freezing-cold dulls sweetness slightly.

Storage: Freeze up to 2 weeks; best texture within 7 days.

Serving Tip: Let bites sit at room temperature 2–3 minutes before eating for a softer, ice-cream-like texture.

Prep Time: PT15M
Freeze Time: PT3-4H

Nutrition

Calories: 25-30
Protein: 2-3g