- Calories: 30
- Protein: 0 g
- Total Fat: 1 g
- Unsaturated Fat: 1 g
- Saturated Fat: 0 g
- Cholesterol: 0 mg
- Total Carbohydrate: 6 g
- Dietary Fiber: 0 g
- Total Sugar: 2 g
- Natural Sugar: 0 g
- Added Sugar: 2 g
- Sodium: 30 mg
You are 3 ingredients away from a fun and festive snack that will steal your HEART ❤
Recipe notes:
• I like to use 2% reduced-fat, vanilla-flavored Greek yogurt for this recipe. While a nonfat (0%) Greek yogurt will also work, I find the nonfat varieties become a bit icier and less creamy when they’re frozen.
• I prefer to buy yogurt brands without added sugar, like Oikos PRO vanilla, which is sweetened with Stevia.
• If you love yogurt and want a thicker layer, use closer to 1 teaspoon per pretzel.
• I use semi-sweet chocolate chips and melt them in the microwave. Place chips in a small microwave-safe bowl and microwave in 30-second intervals, stopping and stirring, until the chocolate is velvety smooth. It’s important to do this slowly, so you don’t overcook and burn the chocolate.
• For no-added-sugar chocolate, use a brand of chocolate chips sweetened with dates, stevia, or monkfruit. I’m loving these date-sweetened chocolate chips and these stevia-sweetened semi-sweet chocolate chips.
• If you follow a gluten-free diet, opt for a gluten-free pretzel.
- Prep time
- Total Time
- • ~20 mini pretzels
- • ¼-½ cup 2% vanilla Greek yogurt
- • ¼-½ cup semi-sweet chocolate chips, melted
Line a baking sheet with parchment paper and evenly space the pretzels on top.
Dollop about ½ to 1 teaspoon vanilla Greek yogurt on each mini pretzel. Drizzle melted chocolate with a small spoon over the pretzels, and freeze for at least 20 minutes to overnight.
Note: the yogurt melts fairly quickly, so store in the freezer until right before you are ready to serve and enjoy!
Nutrition per two pretzel hearts.
Try this Frozen Chocolate Berry Bark!