Light and Refreshing FroYo Berry Bites

4.38 from 8 votes

Gourmet frozen treats at home!

Light and Refreshing FroYo Berry Bites

Every Summer, the same thing happens. It starts out with excitement – warmer weather is finally here! It’s time to pack away those heavy, winter sweaters and hang out outside again. Then, as the months progress, reality sets in. Summer’s thick, humid air is just as oppressive as winter’s frigid temperatures. After a long day, I really need something light and refreshing to cool me down – and to remind me that I love this time of year! These FroYo berry bites do just the trick.

A frozen refreshment is sort of necessary on a hot day, helping you cool down while also recapturing your summer excitement. Unfortunately, store-bought ice cream is full of excess fat, cholesterol, and calories. And, I don’t know about you, but I tend to load-up on all those crunchy, sugary toppings at the local frozen yogurt spot. Luckily, these healthy FroYo berry bites are a breeze to make. They don’t have a lot of added sugar but they work to satisfy your sweet tooth while also cooling you down.

A Healthy and Refreshing Dessert

This light and refreshing dessert is perfect for warm Summer days!

The only thing that’s better than a cooling, refreshing dessert on a hot day? A guilt-free one! These FroYo berry bites are 100% gluten-free, thanks to the use of crushed almonds as the base. In addition to their amazing flavor (which, kind of makes these frozen treats taste like cheesecake bites), they add a bit of protein to the dessert, too.

Then, there’s that healthy Greek yogurt. Instead of using heavy cream (with all its saturated-fat), we lighten things up with low-fat Greek yogurt. It brings the perfect amount of tang to this bite-sized dessert. Sweeten the yogurt up with honey and some coconut sugar to create a perfect balance of flavors to satisfy your sweet tooth. If you’re feeling brave, go one step further and make your own Greek yogurt instead of buying the store-bought kind.

Top it all off with strawberries or raspberries. Talk about the perfect way to sneak a serving of fruit into your life! They bring a fresh element to the dessert, along with a naturally sweet flavor. If you don’t have any strawberries on hand, feel free to use blueberries or blackberries! A combination of berries will make these FroYo berry bites look beautiful.

Easier Than Pie

These FroYo Berry Bites are a tasty, low-calorie summertime treat!

People always say things are easy as pie, but these FroYo berry bites are actually much easier! All you need to do is mix everything together and pop them into a muffin tin. I love using a muffin tins, even if I’m not baking muffins. From baking eggs to freezing bite-sized desserts, the muffin cup makes everything perfectly portion-sized.

After a few short hours in the freezer, you’ll be ready to enjoy these light-and-refreshing treats. They make a great after dinner dessert, but they’re also well-suited as a midday snack after sweating it out in the yard. Since they store easily in the freezer, they’ll always be ready when you are!

4.38 from 8 votes

FroYo Berry Bites

These delightful and refreshing FroYo Berry Bites will cool you down on the hottest of Summer days.
Prep Time 15 minutes
Freeze 6 hours
Total Time 6 hours 15 minutes
Yield 6 people
Serving Size 1 cup
Course Dessert, Snack
Cuisine American
Author SkinnyMs.


  • 1/4 cup crushed almonds (or almond meal)
  • 2 tablespoons coconut sugar (feel free to use more for a sweeter FroYo Bite)
  • 2 tablespoons coconut oil melted
  • 3/4 cup Greek yogurt, low-fat, plain
  • 2 tablespoons honey
  • 1 1/2 cups strawberries and/or raspberries fresh chopped


  • Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to nonstick muffin tin.
  • In a small bowl, stir together crushed almonds, coconut sugar, and coconut oil. Spoon a small amount into the bottom of each muffin cup.
  • In a medium bowl, mix together yogurt and honey. Spoon 2 tablespoons into each muffin cup, covering the crust.
  • Top with fresh chopped berries. Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and allow to set at room temperature for 8-10 minutes. Enjoy!


Nutrition facts are calculated using crushed almonds and strawberries.

Nutrition Information

Serving: 1cup | Calories: 128kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 18mg | Potassium: 90mg | Fiber: 1g | Sugar: 11g | Vitamin C: 21mg | Calcium: 43mg | Iron: 1mg |
SmartPoints (Freestyle): 6
Keywords Budget-Friendly, Kid-Friendly, Low-Carb, Vegetarian

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    1. Betty, The coconut oil helps to firm up the mixture. I can’t say for sure since we’ve never made this recipe without the coconut oil

  1. Where do you find raw coconut sugar and coconut oil? Is that mostly just at specialty stores? I’m new to all of these ingredients. Thanks for your input.

    1. Tracie, Coconut sugar needn’t be raw, just regular “coconut sugar” or “coconut palm sugar,” is what you want to get, which can be brown/tan/off white in color and is sold at many Targets and Walmarts along with coconut oil (virgin or refined), as well as in the health food or baking section of some grocery stores, and on Raw honey has more enzymes than regular commercial honey and can often be found in the places mentioned, and is on Amazon.

    1. Miranda, Do you mean instead of coconut oil? If so, that won’t work since coconut oil becomes a solid when frozen or refrigerated.

    1. The crust is a combination of crushed almonds, coconut sugar, and coconut oil. It’s not granola. I prefer crushing my almonds instead of using almond meal, since it adds more texture and gives it that granola look. By the Way, these are delicious!!! In my freezing now. 🙂

    1. Laura, Coarsely ground flax seeds should work. I’ve only used almonds for this recipe so can’t say for sure. Keep us posted. 🙂

  2. I have a coconut allergy, but see that the oil is used because it firms up when chilled. Is there a substitute for the oil? I saw you said Stevie could replace the sugar but didn’t know if there was an oil replacement?

  3. Once they are frozen, to keep longer should I place the muffins in a freezer approved container or bag?

  4. Mine were hard to eat because they were super hard, is that just how they are? I understand that you can let them thaw a bit but even then they were still hard.

  5. Thanks Gale these are great! Just made a batch and used granola – they are delicious 🙂 Thanks for the recipe!

    1. The honey can be left out of the recipe. If you still desire more sweetness you can substitute 1 teaspoon coconut sugar or use a flavored Greek yogurt instead of plain.

  6. I used graham cracker crumbs with brown sugar and coconut oil for the crust. Turned out great! definitely needed 5 – 10 minutes out of the freezer before eating. Really hard to eat otherwise.

  7. Made as directed and they were a hit with the kiddos! My 5 yo was almost able to do the whole thing by herself.

  8. Can the raspberries be frozen? I have to buy frozen ones for another recipe anyway and if I buy both frozen and fresh I feel like it will be a waste. And thanks for the great recipe ^^

    1. Cecilia, Sure, frozen and thawed works fine. Just be sure to drain the liquid before using. Thanks so much and thrilled you enjoy our recipes. 🙂

  9. I made these a couple of days ago…used cashews because I was out of almonds and made them in a mini muffin tin…they are delicious!!

  10. I cheated and used crushed Graham cracker (all I had on hand), omitted the sugar. They look so pretty, can’t wait for the kids to try them after school! Super quick and easy to make!

  11. I have just made these delicious treat. But after 6 hours in the freezer it took over 45 minutes to be edible. And today is a very hot day here in the netherlands. They really need to go in the freezer and not fridge? Because it feels like eating ice cream..

    1. Henri, I recommend allowing them to set out of the freezer for a few minutes before eating. 🙂

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