Recipe by Eatingwell.com
Lemon-Raspberry Frozen Yogurt Bites
These lemon-raspberry frozen yogurt bites are bursting with bright, sunny flavors. Freeze-dried raspberries are crushed into a fruity powder and mixed with creamy Greek-style yogurt, vanilla and bright lemon zest.This mixture coats fresh raspberries, which are then frozen to create a perfectly chilled, tangy-sweet snack. They’re easy to make, customizable with your favorite berries and an absolute delight to have in your freezer!
TOTAL TIME:
2 hr 30 min
Ingredients
⅓ cup freeze-dried raspberries
1 cup whole-milk plain strained (Greek-style) yogurt
2 tablespoons vanilla extract
2 teaspoons grated lemon zest
1½ teaspoons pure maple syrup
½ teaspoon ground ginger
⅛ teaspoon salt
2 cups fresh raspberries
Nutrition Profile
Nutrition Facts
Serving Size about 1 cup Calories 230 Total Carbohydrate 26g Dietary Fiber 8g Total Sugars 15g Added Sugars 3g Protein 12g Total Fat 7g Saturated Fat 3g Cholesterol 15mg Vitamin A 46mcg Vitamin C 55mg Vitamin D 0mcg Vitamin E 1mg Folate 34mcg Vitamin K 11mcg Sodium 172mg Calcium 155mg Iron 1mg Magnesium 45mg Potassium 418mg Zinc 1mg Vitamin B12 1mcg Omega 3 0g
Directions
Step 1
Line a large baking sheet with parchment paper. Place ⅓ cup freeze-dried raspberries in a zip-top plastic bag. Using a rolling pin, crush the berries into a very fine powder. Transfer the powder to a medium bowl. Add 1 cup yogurt, 2 tablespoons vanilla, 2 teaspoons lemon zest, 1½ teaspoons maple syrup, ½ teaspoon ginger and ⅛ teaspoon salt; stir until smooth. Add 2 cups raspberries; gently stir to coat.
Step 2
Using a fork, remove 1 raspberry from the yogurt mixture, tapping excess yogurt off; use a wooden pick to push the raspberry off the fork onto the prepared baking sheet. Repeat with the remaining raspberries, leaving space between them. Place the baking sheet, uncovered, in the freezer until the bites are frozen, at least 2 hours or up to 24 hours. Remove from the freezer 5 minutes before serving.
