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 berries 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.

Note for the raspberries: Carefully place a chocolate chip (point side down) in the center of each raspberry. Then, one at a time, submerge each chocolate-stuffed raspberry into the yogurt and coat as best as you can. Place each coasted raspberry on the baking sheet and follow the same freezing directions as the blueberries.

Try this Banana Split on a Stick!

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Frozen Yogurt Berries

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

Blueberry-flavored

  • 50 fresh blueberries, rinsed and patted dry
  • 6 oz berry-flavored Greek yogurt , (¾ cup)*

Raspberry-flavored

  • 35 fresh raspberries, rinsed and patted dry
  • 35 semi-sweet chocolate chips
  • 6 oz berry-flavored Greek yogurt , (¾ cup)*

Instructions
 

  • Line a baking sheet with parchment paper.
  • Add the yogurt into a mixing bowl and stir until smooth and creamy.
  • For the blueberries: Add the blueberries to the bowl and swirl them around to fully coat in yogurt. Place coated blueberries one at a time on the parchment-lined sheet. Place the baking sheet in the freezer for at least 1 hour. Remove and serve right before eating, as the yogurt will melt quickly. Transfer leftovers to a sealed container and store in the freezer for future snacks.
  • For the raspberries: Carefully place a chocolate chip (point side down) in the center of each raspberry. Then, one at a time, submerge each chocolate-stuffed raspberry into the yogurt and coat as best as you can. Place each coasted raspberry on the baking sheet and follow the same freezing directions as the blueberries.

Notes

• The blueberries are a breeze to make, but the chocolate-stuffed raspberries are much fussier to work with, since raspberries are more fragile.
• For the yogurt, I like to use a nonfat or 2% berry-flavored yogurt that’s sweetened with stevia or monkfruit, such as Oikos Triple Zero, Oikos Pro, or Too Good.
• One serving is about 10 yogurt-flavored blueberries or 7 chocolate-stuffed raspberries. The Nutrition info on this page is provided for 10 blueberry-flavored pieces. The nutrition for 7 raspberry-chocolate pieces = 45 calories, 4g protein, 5g carbohydrate, 3g sugar
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Serving Size: 10 blueberriesCalories: 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!