Frozen Raspberry Yoghurt Bites
Perfect for a healthy after school snack, these yoghurt bites are quick to make and have no added sugar, using only 6 ingredients.
Ingredients
200 g oats
175 g dates, pitted, roughly chopped
7 Tbsp coconut oil, melted
700 g natural yoghurt
500 g raspberries
4 Tbsp natural yoghurt
2 Tbsp honey
fresh raspberries, as needed
Instructions
STEP 1/2
Line the cupcake tins with cupcake cases
Assemble the Food Processor bowl and fit the Knife Blade
Add oats, dates and coconut oil into the Food Processor bowl
Mix until well combined – 30 seconds, high speed
Add 1 tsp of the mixture to each cupcake case and press gently into the bottom of the tin
STEP 2/2
Clean the Food Processor bowl and fit the Knife Blade
Add 250g of raspberries, 2 Tbsp of natural yoghurt and 1 Tbsp of honey into the Food Processor bowl
Blend until smooth – 30 seconds, high speed
Add 1 Tbsp of the raspberry yoghurt into the cupcakes cases and smooth the top with a spoon
Repeat the same blending process with the remaining raspberries, yoghurt and honey and then add into the remaining cupcakes cases
Then add 1 Tbsp of natural yoghurt into each cupcake case and smooth to fill the case
(Tip: For cleaner looking layers, freeze the cases after this step for 30-45 minutes, before continuing)
Top with fresh fruit or sprinkle with leftover oat and date mixture
Freeze until solid – 4 hours
To Serve
Remove from the freezer 30 minutes before serving to allow the yoghurt bites to soften slightly
Substitutions:
Fresh raspberries can be replaced with frozen raspberries
Fresh raspberries for decoration can be replaced with blueberries
The yoghurt bites can be kept in the freezer until needed for up to three months, just ensure you remove as many as you need from the freezer 30 mins before serving.
When raspberries are not in season, try using frozen raspberries instead of fresh to ensure you get the best fruity flavour.
Frozen Raspberry Yoghurt Bites
Perfect for a healthy after school snack, these yoghurt bites are quick to make and have no added sugar, using only 6 ingredients.
Ingredients
200 g oats
175 g dates, pitted, roughly chopped
7 Tbsp coconut oil, melted
700 g natural yoghurt
500 g raspberries
4 Tbsp natural yoghurt
2 Tbsp honey
fresh raspberries, as needed
Instructions
STEP 1/2
Line the cupcake tins with cupcake cases
Assemble the Food Processor bowl and fit the Knife Blade
Add oats, dates and coconut oil into the Food Processor bowl
Mix until well combined – 30 seconds, high speed
Add 1 tsp of the mixture to each cupcake case and press gently into the bottom of the tin
STEP 2/2
Clean the Food Processor bowl and fit the Knife Blade
Add 250g of raspberries, 2 Tbsp of natural yoghurt and 1 Tbsp of honey into the Food Processor bowl
Blend until smooth – 30 seconds, high speed
Add 1 Tbsp of the raspberry yoghurt into the cupcakes cases and smooth the top with a spoon
Repeat the same blending process with the remaining raspberries, yoghurt and honey and then add into the remaining cupcakes cases
Then add 1 Tbsp of natural yoghurt into each cupcake case and smooth to fill the case
(Tip: For cleaner looking layers, freeze the cases after this step for 30-45 minutes, before continuing)
Top with fresh fruit or sprinkle with leftover oat and date mixture
Freeze until solid – 4 hours
To Serve
Remove from the freezer 30 minutes before serving to allow the yoghurt bites to soften slightly
Substitutions:
Fresh raspberries can be replaced with frozen raspberries
Fresh raspberries for decoration can be replaced with blueberries