Introduction

Hey there, sweet friends! Are you ready for a little magic in your kitchen? Sometimes, the simplest things bring the most joy, don’t they? These Frozen Strawberry Yogurt Bites are exactly that kind of magic. Forget complicated recipes and long ingredient lists. This is about pure, simple goodness that tastes like a little bite of summer, no matter the time of year. I first whipped these up on a hot afternoon when I needed a healthy-ish treat, and let me tell you, they disappeared faster than I could make them! They’re so quick, so easy, and just so darn delightful, you’ll wonder where they’ve been all your life.

Why You’ll Love This Recipe

Fast: Seriously, you’ll have these prepped and in the freezer in under 10 minutes.
Easy: Three ingredients and two simple steps. That’s it! Perfect for kitchen beginners or busy parents.
Giftable: Okay, maybe not literally giftable while frozen, but they’re a wonderful healthy treat to share with friends and family.
Crowd-Pleasing: Kids and adults alike adore these little frozen gems. They’re like tiny, healthy popsicles!
Healthy-ish: Packed with yogurt goodness and fruit, they feel indulgent but are a much better choice than reaching for processed sweets.

Ingredients

You only need three humble heroes for this recipe. Keep them on hand, and a healthy, delicious snack is always just minutes away!

5 large strawberries: Washed, hulled (that just means removing the green leafy part!), and chopped. The star of the show, adding natural sweetness and a lovely pink hue.
1 tablespoon honey: For just a touch more sweetness to balance the tartness of the yogurt. You can adjust this to your liking!
1 cup Greek yogurt: This is key! Greek yogurt is thick and creamy, giving our bites a great texture. I prefer plain full-fat or 2% for the best consistency.

How to Make It

Ready? Let’s whip these up! It’s almost too simple.

First things first, grab a medium-sized bowl. Drop in your chopped strawberries, the spoonful of honey, and that creamy Greek yogurt.
Now, give everything a gentle stir. You want the strawberries, honey, and yogurt to mix together nicely. Don’t worry about mashing the strawberries perfectly – little chunks are totally fine and add great texture!
Next, grab a baking sheet. Line it with parchment paper. This step is super important! The parchment paper prevents the frozen bites from sticking to the sheet.
Using a spoon, carefully drop spoonfuls of the mixture onto your prepared baking sheet. You can make them as big or as small as you like, but aim for roughly bite-sized portions. They don’t need to be perfectly shaped circles, rustic is lovely!
Once all your mixture is portioned out, slide that baking sheet into the freezer.
Let them freeze until they are completely solid. This usually takes about 2-3 hours, depending on how big you made your bites and how cold your freezer is. Pop one off the parchment to check – if it’s firm all the way through, they’re ready!
Finally, peel the frozen bites off the parchment paper. Transfer them into an airtight container or a freezer-safe bag. This keeps them fresh and prevents freezer burn. Now you have a stash of healthy, delicious snacks ready whenever a craving strikes!

Substitutions & Additions

This recipe is a fantastic blank canvas! Feel free to play around and make it your own.

Different Fruits: Swap strawberries for blueberries, raspberries, mashed banana, or finely diced mango. Just make sure the fruit isn’t too watery.
Different Sweeteners: Don’t like honey? Try maple syrup, agave nectar, or a sugar-free sweetener like stevia to taste.
Different Yogurt: While Greek yogurt is best for thickness, you could try regular yogurt (the bites might be a bit softer) or a non-dairy yogurt alternative (almond, soy, coconut) for a vegan treat. Make sure it’s a thicker variety if possible.
Mix-Ins: Get creative! Stir in a sprinkle of mini chocolate chips, some finely chopped nuts, a pinch of cinnamon, or a little vanilla extract into the mixture before freezing.

Tips for Success

Keep these little pointers in mind for the best results!

Use Thick Yogurt: I cannot stress this enough! Thicker yogurt (like Greek) holds its shape better and results in firmer bites. Runnier yogurt will spread out more on the sheet.
Parchment Paper is Your Friend: Don’t skip lining the baking sheet! Without it, your frozen bites will be glued to the pan.
Don’t Overmix: Stir gently. You want the yogurt pink, but you don’t need to fully blend the strawberries into a puree unless that’s the texture you’re going for. Little fruit pieces are nice!
Make Ahead: These are perfect for meal prep! Make a big batch on the weekend and keep them in the freezer for quick access all week long.
Portion Size: Adjust the size of your spoonfuls depending on who is eating them. Smaller for toddlers, slightly larger for adults!

How to Store It

Once your bites are frozen solid, storage is key to keeping them fresh and from sticking together.

Simply transfer the frozen bites from the parchment paper into an airtight container or a resealable freezer bag. Store them in the freezer for up to 1-2 months. Layering them with small pieces of parchment paper in the container can also help prevent them from freezing into one big clump.

FAQs

Got questions? I’ve got answers!

Can I use frozen strawberries? You can, but they tend to release a lot of water when they thaw slightly to mix. This can make your mixture thinner. Fresh is best for texture here!
Are these healthy? They are definitely a healthier alternative to many store-bought frozen treats! They offer protein from the yogurt and nutrients from the fruit, with controlled sweetness.
Can I make a big batch? Absolutely! Just use a larger baking sheet or freeze in batches. Multiply the ingredients as needed.
Why did mine spread out flat? This likely means your yogurt wasn’t thick enough. Try using a different brand or straining your regular yogurt through cheesecloth for a bit to thicken it before mixing.

Easy 3-Ingredient Frozen Strawberry Yogurt Bites

These Frozen Strawberry Yogurt Bites are a quick, easy, and delightful treat that taste like summer. Made with just three ingredients, they're a healthy-ish snack perfect for kids and adults alike.

Print Recipe Pin Recipe

Prep Time 10

Equipment

Medium-sized bowl
Baking Sheet
Parchment paper
Spoon
Airtight container
freezer-safe bag

Ingredients

Hauptzutaten

5 large strawberries Washed, hulled, and chopped
1 tablespoon honey
1 cup Greek yogurt full-fat or 2% preferred

Instructions

First things first, grab a medium-sized bowl. Drop in your chopped strawberries, the spoonful of honey, and that creamy Greek yogurt.
Now, give everything a gentle stir. You want the strawberries, honey, and yogurt to mix together nicely. Don't worry about mashing the strawberries perfectly – little chunks are totally fine and add great texture!
Next, grab a baking sheet. Line it with parchment paper. This step is super important! The parchment paper prevents the frozen bites from sticking to the sheet.
Using a spoon, carefully drop spoonfuls of the mixture onto your prepared baking sheet. You can make them as big or as small as you like, but aim for roughly bite-sized portions. They don't need to be perfectly shaped circles, rustic is lovely!
Once all your mixture is portioned out, slide that baking sheet into the freezer.
Let them freeze until they are completely solid. This usually takes about 2-3 hours, depending on how big you made your bites and how cold your freezer is. Pop one off the parchment to check – if it's firm all the way through, they're ready!
Finally, peel the frozen bites off the parchment paper. Transfer them into an airtight container or a freezer-safe bag. This keeps them fresh and prevents freezer burn. Now you have a stash of healthy, delicious snacks ready whenever a craving strikes!

Notes

Use thick yogurt (like Greek) for best results. Always line the baking sheet with parchment paper to prevent sticking. Do not overmix; little fruit pieces are fine. Can be made ahead in large batches. Adjust portion size as needed. Store in an airtight container or freezer bag for up to 1-2 months, optionally layering with parchment to prevent sticking.