Ingredients
1 cup fresh strawberries, finely chopped or lightly mashed
1 cup plain full-fat Greek yogurt
1–2 teaspoons honey or maple syrup (optional, to taste)
Instructions
Line a mini muffin tin or silicone mold with liners if needed.
In a bowl, mix the chopped strawberries and Greek yogurt together. If using honey or maple syrup, stir it in.
Spoon the mixture into your molds, filling each one evenly.
Freeze for 2–3 hours, or until fully solid.
Pop out the bites and store them in an airtight container in the freezer.
Let them sit at room temperature for 2–3 minutes before eating for best texture.
Notes
Use silicone molds or mini muffin tins for easy removal.
Mash the strawberries slightly to release juices but keep some texture.
Full-fat Greek yogurt gives the creamiest texture once frozen.
Optional: Add a tiny pinch of salt to enhance flavor.
These will keep in the freezer for up to 2 weeks in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Bake / Freezer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 yogurt bite
- Calories: 32 kcal
- Sugar: 3g
- Sodium: 8mg
- Fat: 1.2g
- Saturated Fat: 0.7g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 3.5g
- Fiber: 0.4g
- Protein: 2.2g
- Cholesterol: 2mg