Description

Lemon-Raspberry Frozen Yogurt Bites are creamy, tangy, and refreshingly sweet mini treats made with Greek yogurt, honey, lemon zest, and fresh raspberries—perfect for hot days or a light dessert.

Ingredients

1 cup full-fat Greek yogurt
1 tablespoon lemon zest
2 tablespoons honey (or more to taste)
1/2 teaspoon vanilla extract
3/4 cup fresh raspberries
2 tablespoons crushed graham crackers or chopped pistachios (optional)

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Instructions

Line a mini muffin tin with paper liners or silicone cups and set aside.
In a medium bowl, stir together Greek yogurt, lemon zest, honey, and vanilla extract until smooth.
Gently fold in raspberries, leaving them mostly whole. For a marbled effect, lightly crush a few and swirl into the yogurt mixture.
Spoon 2–3 tablespoons of the mixture into each muffin cup. Tap the tray gently to eliminate air pockets.
Sprinkle crushed graham crackers or pistachios on top if using.
Freeze for at least 2 hours or until solid. For best results, freeze overnight.
Once frozen, transfer bites to an airtight container, separated by parchment paper, and store in the freezer.

Notes

Top with lemon zest, a whole raspberry, or a drizzle of honey for a beautiful presentation.
Serve with fruit salad, granola, or iced tea for a summery spread.
Use silicone ice cube trays or parchment-lined baking sheets if you don’t have a muffin tin.
Store in the freezer for up to two weeks; enjoy straight from the freezer or after a 2–3 minute rest at room temperature for creaminess.
Make dairy-free by using thick non-dairy yogurt like coconut or almond milk varieties.
Try blueberries or strawberries as a fun variation.
Double or triple the batch easily for parties or meal prep.