- Calories: 30
- Protein: 4 g
- Total Fat: 0 g
- Unsaturated Fat: 0 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 3 g
- Dietary Fiber: 0 g
- Total Sugar: 2 g
- Natural Sugar: 2 g
- Added Sugar: 0 g
- Sodium: 10 mg
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.
- Prep time
- Total Time
- • 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.
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
Try this Banana Split on a Stick!