Frozen Vanilla Yogurt Bites
Add Preferred SourceThese Frozen Vanilla Yogurt Bites are a quick, no-bake snack that checks every box. They’re cold, creamy, lightly sweet, and perfectly portioned, making them ideal for healthy snacking, summer treats, or easy make-ahead desserts straight from the freezer.
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This is one of those recipes that feels almost too easy. Thick vanilla Greek yogurt freezes into creamy little bites, fresh fruit adds natural sweetness, and a sprinkle of granola brings just enough crunch. No oven, no cooking, and no prep stress, just a simple freezer-friendly treat you’ll reach for again and again.
I love these during the summer when I’m craving a cool treat, or even in the middle of the winter for Valentine’s Day. They’re a decadent dessert, too, perfect for entertaining.
Ingredients
- Plain Greek vanilla yogurt – I use thick Greek yogurt so the bites freeze creamy instead of icy.
- Blueberries – Fresh or frozen both work; if frozen, don’t thaw or they’ll release too much moisture.
- Strawberries – Fresh strawberries work best. Frozen strawberries release too much water and make the bites icy.
- Granola – Choose a crunchy granola; soft or heavily coated granola can turn chewy once frozen.
How To Make Frozen Vanilla Yogurt Bites
Scroll down for the full recipe card with exact measurements and printable instructions.
Line a rimmed baking sheet with parchment paper so the yogurt bites release cleanly once frozen. Use a small cookie scoop or tablespoon to portion the yogurt into evenly sized dollops, spacing them apart so they don’t freeze together.
Top each yogurt mound with a few blueberries, sliced strawberries, and a light sprinkle of granola. Keep the toppings centered so they stay put as the yogurt freezes.
Place the baking sheet on a flat surface in the freezer and freeze for 2–4 hours, or until the yogurt is completely firm.
Once frozen, lift the bites off the parchment paper and enjoy immediately, or transfer them to an airtight freezer-safe container for storage.
Chef Jenn’s Tips
- Use thick Greek yogurt so the bites hold their shape and freeze creamy instead of icy.
- Keep the yogurt portions small so they freeze faster and are easy to eat straight from the freezer.
- Add the granola just before freezing so it stays crunchy.
- Frozen fruit works just as well as fresh and helps keep the bites cold longer when serving.
Serving Suggestions
Serve these Frozen Vanilla Yogurt Bites straight from the freezer as a snack or light dessert after a meal of Cheeseburger Pie or Alice Springs Chicken. They’re great alongside fresh fruit, a small bowl of nuts, or paired with a simple no-bake dessert like chocolate bark or coconut macaroons for an easy, kid-friendly treat plate.
Storage
Store the frozen yogurt bites in an airtight container or freezer bag in the freezer for up to 2 weeks. Keep them frozen until ready to serve, as they soften quickly at room temperature.
Frozen Vanilla Yogurt Bites
Ingredients
- 2 cups Greek vanilla yogurt plain
- ½ cup blueberries
- ½ cup strawberries sliced
- ¼ cup granola
Instructions
- Line a baking sheet with parchment paper.
- Spoon 2–3 tablespoon dollops of the yogurt onto the prepared baking sheet, spacing them apart.
- Top each yogurt dollop with blueberries, sliced strawberries, and a sprinkle of granola.
- Place the baking sheet in the freezer and freeze for 2–4 hours, or until the yogurt is completely firm.
- Remove the frozen yogurt bites from the baking sheet and serve immediately, or transfer them to an airtight container for storage.
Notes
Chef Jenn’s Tips
- Use thick Greek yogurt so the bites hold their shape and freeze creamy instead of icy.
- Keep the yogurt portions small so they freeze faster and are easy to eat straight from the freezer.
- Add the granola just before freezing so it stays crunchy.
- Frozen fruit works just as well as fresh and helps keep the bites cold longer when serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
