Lemon-Blueberry Frozen Yogurt Bites

These lemon-blueberry frozen yogurt bites filled with probiotic yogurt and plenty of prebiotic blueberries will help keep your gut in tip-top shape. This easy frozen snack is versatile too—swap out the blueberries for raspberries or strawberries for a different twist with the same health benefits.

Marianne Williams has been a test kitchen professional for Dotdash Meredith since 2016. Her recipes have been featured in many publications, including Food & Wine, Real Simple, Southern Living, Health, Rachael Ray and other print and digital brands.

Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie.

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Christina Brockman

Cool and berry-licious Lemon-Blueberry Frozen Yogurt Bites are perfect for snacking. The freeze-dried blueberries add a fruity sweetness to the yogurt, while the mildly floral cardamom and vanilla deliver warm, sweet notes without adding sugar. Best of all—these bites offer both prebiotics and probiotics, which are necessary for a flourishing microbiome. Keep reading for our expert tips, including how to turn these bites into clusters.

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Christina Brockman

⅓ cup freeze-dried blueberries

1 cup whole-milk plain strained (Greek-style) yogurt

2 tablespoons vanilla extract

2 teaspoons grated lemon zest

¼ teaspoon ground cardamom or cinnamon

⅛ teaspoon salt

2 cups fresh blueberries

Line a large baking sheet with parchment paper. Place ⅓ cup freeze-dried blueberries 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; stir in 1 cup yogurt, 2 tablespoons vanilla, 2 teaspoons lemon zest, ¼ teaspoon cardamom (or cinnamon) and ⅛ teaspoon salt until smooth. Add 2 cups blueberries; stir to coat.

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Christina Brockman

Using a fork, remove 1 blueberry from the yogurt, tapping excess yogurt off; use a wooden pick to push the blueberry off the fork onto the prepared baking sheet. Repeat with the remaining blueberries, leaving space between them. Place the baking sheet, uncovered, in the freezer until the bites are frozen, at least 2 hours and up to 24 hours. Remove from the freezer 5 minutes before serving.

Photographer: Robby Lozano, Food Stylist: Jennifer Wendorf, Prop Styling: Christina Brockman

Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.

Serving Size: about 1 cup

Calories 246, Fat 7g, Saturated Fat 3g, Cholesterol 17mg, Carbohydrates 31g, Total Sugars 22g, Added Sugars 0g, Protein 13g, Fiber 8g, Sodium 190mg, Potassium 221mg

Store the blueberry yogurt bites in an airtight, freezer-safe container. They should last for up to 1 week in the refrigerator and 1 month in the freezer.

Yes, you can use frozen blueberries, but use fresh for the best results. If you do use frozen berries, make sure to thaw them only slightly (not completely) before using, as the yogurt mixture might have trouble sticking to the berries.

Save your zested lemon by wrapping it tightly in plastic wrap and storing it in the refrigerator. Use it for flavored water, hot or iced tea, salad dressings, fish or pasta. You can also squeeze the juice into ice cube trays to freeze for later use.

EatingWell.com, October 2024

Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications, such as Cook’s Illustrated and Cook’s Country magazines, and has edited cookbooks for Dovetail Press and The Taste Curators.