If you’re looking for a sweet, refreshing treat that’s just plain fun to eat, this one’s for you! Think of it as a fruity twist on chips and salsa—but frozen, creamy, and super delicious!

This berry-lime fruit salsa is juicy, tangy-sweet, and quite literally spoon-worthy. It’s made with fresh chopped strawberries, blueberries, a squeeze of lime, and cooling mint for a burst of fresh herby flavor. (You can even stir in some mini chocolate chips!)

Instead of scooping it up with regular chips, I figured out how to make frozen yogurt chips using dollops of flavored Greek yogurt (use vanilla, strawberry, lime—any flavor works!). Once they’re frozen solid, they become a chilly little canvas for this nutrient-rich salsa. And this combo brings major fun factor for such a simple snack.

Btw, you absolutely can swap the yogurt chips for tortilla chips… or choose to eat this “salsa” by the spoonful. I’ve tried every version and they’re all scrumptious!

The “Chips”

The Salsa

I love making fruity treats for impromptu get-togethers. And when it comes to this specific creation, there’s one really important note: Be aware that the froyo chips melt quickly… like at the 5- to 8-minute mark, so eat them right from the freezer!

If you love this recipe, you’ll also want to try:

Noteworthy reasons to love this snack

  • Perfect make-ahead dessert: Stash a batch of chips in your freezer and grab ‘em when a craving hits—just keep ’em frozen until go time… they start softening at the 5-minute mark!
  • Berrylicious and nutritious: Between the berries and Greek yogurt, it’s a snack that’s both nourishing and novel.
  • Customizable: Mix and match fruits, yogurts, and add-ins (like mini chocolate chips!) to make it your own.

Try my Pineapple-Avocado Salsa next!

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Berry-Lime Salsa with Frozen Yogurt Chips

Salsa and chips for dessert? Yes, please! Scoop up this tasty berry mix with froyo "chips" for the ultimate sweet treat!
Yield: 2 servings
Prep Time: 15 minutes
Freeze Time: 2 hours
Total Time: 2 hours 15 minutes
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Ingredients
 

Frozen Yogurt Chips

  • 1 (~5-ounce) container flavored Greek yogurt, vanilla, mixed berry, cherry, strawberry—all great options

Berry-Lime Salsa

  • ½ cup finely chopped strawberries
  • ¼ cup blueberries
  • 1 teaspoon fresh lime juice
  • 1 teaspoon finely chopped fresh mint
  • Mini chocolate chips for a sweet treat, optional

Instructions
 

Make the Frozen Yogurt Chips

  • Prep your tray: Line a small baking sheet or freezer-safe flat surface with parchment paper.
  • Make your chips: Use a spoon to dollop about 8 thick yogurt circles onto the paper, roughly between the size of a quarter and your palm. Swirl the yogurt into a circular shape using the back of a spoon, being careful to keep the width on the thick side— if you spread them thin, they’ll melt faster once out of the freezer.
  • Freeze: Place the tray in the freezer for at least 2 hours, or until the yogurt chips are firm and frozen solid.
  • Keep frozen until serving: Yogurt chips start to soften 5 to 8 minutes, so enjoy them right away after removing from the freezer.

Prepare the Berry-Lime Salsa

  • Finely chop or mash the berries so they create a juicy, scoopable mixture. Stir in lime juice and fresh minced mint. Fold in mini chocolate chips if you'd like some added indulgence. Keep chilled!

To Serve:

  • Remove the frozen yogurt chips from the freezer and use them to scoop up the berry-lime salsa!  Alternatively, you can spoon small dollops on to the chips and enjoy. Reminder that the chips start to soften at around the 5-minute mark, so keep them in the freezer until you’re ready to start scooping!

Notes

Fruit swaps: Mix and match your fruit! Try finely chopped mango, kiwi, pineapple, or peaches for a tropical variation. Just be sure to chop small enough for easy scooping.
Yogurt Tip: Both “nonfat” and 2% low-fat Greek yogurt varieties (any flavor) work well. Note: 2% is creamier and melts more smoothly on the tongue. Whichever you use, just remember to keep those dollops thick and serve right away! 
Storage: Keep yogurt chips stored in an airtight container in the freezer for up to 1 week. Don’t let them hang out at room temp—they’ll soften quickly.
Make it vegan: Use a plant-based yogurt made with coconut, almond, or oat milk.
Gluten-free: Naturally gluten-free as written!
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 0.5 cup salsa and 4 “chips”Calories: 80Carbohydrates: 14gProtein: 6gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 25mgPotassium: 162mgFiber: 1gTotal Sugar: 11g— Natural Sugar: 11g— Added Sugar: 0gVitamin C: 24mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!