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Frozen Raspberry Yogurt Drops - A Fast, Healthy Treat

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Greek yogurt (plain, full-fat or 2%) – for creaminess and protein
  • Raspberries (fresh or frozen, thawed) – the star flavor
  • Honey or maple syrup – optional, to sweeten to taste
  • Vanilla extract – optional, for warmth and aroma
  • Lemon zest – optional, adds brightness
  • Pinch of salt – optional, enhances flavor
  • Wax paper or parchment – for lining your tray
  • Sheet pan or flat tray – to freeze the drops
  • Piping bag or zip-top bag – to pipe neat drops (a spoon also works)

Method
 

  1. Prep the tray: Line a baking sheet or any flat tray with parchment or wax paper. Clear space in your freezer so the tray can sit flat.
  2. Mash the raspberries: In a bowl, lightly mash the raspberries with a fork. You want small pieces and some juice, not a smooth puree. If you prefer seed-free, press some berries through a fine sieve.
  3. Mix the base: In another bowl, stir the yogurt with honey or maple syrup to taste, plus vanilla and a pinch of salt. Add lemon zest if you like a brighter flavor.
  4. Combine: Fold the mashed raspberries into the yogurt. Don’t overmix—streaks of pink look pretty and keep some raspberry bursts intact.
  5. Bag it up: Spoon the mixture into a piping bag fitted with a small round tip, or into a zip-top bag and snip a small corner. If you don’t want to pipe, use a teaspoon.
  6. Pipe the drops: Squeeze small dots onto the lined tray, about 1/2 inch wide. Leave a little space between them so they freeze separately.
  7. Freeze: Place the tray in the freezer for 1 to 2 hours, or until the drops are firm to the touch.
  8. Transfer and store: Once frozen, lift the drops off the paper and move them to an airtight container or freezer bag. Label with the date.
  9. Serve: Enjoy straight from the freezer, or let them sit at room temperature for 2 to 3 minutes for a softer bite.