Remember those candy dots you used to get when you were a kid? All those cool colored circles stuck on strips of paper… such fun to peel them off and pop ‘em in your mouth. It was sugary satisfaction with a side of paper, haha, because it was nearly impossible to peel them off cleanly.

That’s my inspiration for this recipe— all the fun, but without the sugar rush, suspect food dyes and colorings, and well, the papery aftertaste lol. These frozen edible gems are made with nutrient-filled blueberries and raspberries and protein-packed Greek yogurt.

The prep is finger-lickin’ good (literally, your fingers will collect a nice amount of yogurt by the end) and you’ll wind up with a speedy, satisfying, and healthy sweet treat. We joke in my house that “a serving” is an entire tray… you’ll soon see how hard it is to stop eating them, one after the other! The yogurt will melt quickly so be sure to serve right before eating and store leftovers in the freezer for future snacks.

Try this Banana Split on a Stick!

(5 stars) 1 rating

Frozen Yogurt Berries

These frozen edible gems are made with nutrient-filled blueberries and raspberries and protein-packed Greek yogurt.
Servings: 5 servings
Prep Time: 5 minutes
Total Time: 1 hour 5 minutes



  • 50 fresh blueberries, rinsed and patted dry
  • 6 oz blueberry-flavored Greek yogurt*


  • 35 fresh raspberries, rinsed and patted dry
  • 35 semi-sweet chocolate chips
  • 6 oz raspberry-flavored Greek yogurt*


  • Line a baking sheet with parchment paper.
  • Stir the yogurt in the container first to make it smooth, creamy, and loose enough to submerge and fully coat the fruit. Using a toothpick, skewer a blueberry, submerge, and swirl it in the yogurt. Once fully coated, rest it on a baking sheet lined with parchment paper, removing the toothpick as you set it down. Repeat with the remaining blueberries until all of the yogurt is used up.
  • For the raspberries, carefully place a chocolate chip (point side down) in the center, then using the same toothpick method above, submerge and coat each one in the yogurt and place them on the baking sheet. Repeat with the remaining raspberries and chips, until all of the yogurt is used up.
  • Place the baking sheet in the freezer for at least 1 hour. Remove and serve right before eating as the yogurt will melt relatively quickly. Transfer leftovers to a sealed container and store in the freezer for future snacks.


* I like to use flavored yogurt that’s sweetened with sugar or one that’s sweetened with stevia or monkfruit, such as Oikos Triple Zero, Oikos Pro, or Too Good. 
One serving is about 10 blueberry-flavored dots or 7 raspberry-chocolate dots. Nutrition info is provided for 10 blueberry-flavored pieces.
7 raspberry-chocolate dots = 45 calories, 4 g protein, 5 g carbohydrate, 3 sugar

Nutrition Information per serving

Calories: 30Carbohydrates: 3gProtein: 4gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 10mgFiber: 0gTotal Sugar: 2g— Natural Sugar: 2g— Added Sugar: 0g
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!