These little froyo tartlets are super simple to make and offer a sweet hit from ripe raspberries and a hint of honey, plus protein from Greek yogurt. The bottom “crust” is made of granola mixed with coconut oil so they won’t crumble while you’re nibbling.
Not all granolas are alike; some are high in calories and loaded with refined sugar and fat. Be sure to read the ingredient label and choose a brand that uses little added sugar and is lower in fat.
Frozen Raspberry Yogurt Granola Bites
- 1 cup (122g) vanilla-almond granola (We used Bear Naked.)
- 1 tablespoon coconut oil, melted
- 1 1/2 cups (355ml) plain Greek yogurt (We used Fage full-fat Greek yogurt.)
- 1 1/2 cups (227g) raspberries
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
Prepare a 12-well muffin cup with muffin liners. Combine the granola and coconut oil and stir well to combine. Divide the granola evenly among the muffin cups. Set aside in the freezer.
Blend the yogurt, 1 cup (125g) of raspberries, honey and vanilla in a blender until smooth. Pour into the muffin wells over the granola. Place the remaining raspberries on top of the yogurt, pressing them gently to partially submerge them.
Return the muffin pan to freezer and freeze until firm, at least 4 hours. Remove from pan, and store in an airtight container or zip-top freezer bag for up to 3 months. Peel off paper liners and let stand for 5 minutes at room temperature before serving.
Serves: 12 | Serving Size: 1 bite
Nutrition (per serving): Calories: 97; Total Fat: 4g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Cholesterol: 7mg; Sodium: 16mg; Carbohydrate: 13g; Sugar: 6g; Dietary Fiber: 2g; Protein: 3g