There’s something special about walking out to the garden, picking sun-warmed strawberries, and turning them into a treat the whole family can enjoy. These Chocolate-Covered Frozen Yogurt Bites are one of our favorite ways to celebrate summer. Sweet garden strawberries, ripe banana, and juicy mango get mixed into creamy Greek yogurt, lightly sweetened with honey, then frozen and dipped in rich Ghirardelli bittersweet chocolate. The result is a refreshing, bite-sized dessert that feels indulgent but is still wholesome enough for an afternoon snack.
What we love most about this recipe is how simple and flexible it is. The fruit can come straight from the garden or from the market — either way, the combination of strawberry, banana, and mango is bright and naturally sweet. Greek yogurt adds a nice tang and a little protein, while a touch of honey and vanilla rounds everything out. Once frozen and coated in chocolate, these little bites become the kind of treat kids request again and again.
Ingredients
For the frozen yogurt:
- 1 cup chopped strawberries (fresh from the garden if you have them)
- 1 cup chopped banana
- 1 cup chopped mango
- 1 cup plain Greek yogurt
- 2 tablespoons honey
- 1 teaspoon vanilla extract
For the chocolate coating:
- 6 oz Ghirardelli bittersweet chocolate
- ⅓ cup milk
Instructions
- In a medium bowl, combine the chopped strawberries, banana, and mango. Add the Greek yogurt, honey, and vanilla extract. Stir gently until everything is evenly mixed. The fruit will release a little juice, which is perfect — it keeps the mixture soft and flavorful.
- Line a baking tray with parchment paper. Using a small cookie scoop or two spoons, drop the yogurt mixture onto the tray in cookie-sized mounds. Try to keep them roughly the same size so they freeze evenly.
- Place the tray in the freezer for 1 to 2 hours, or until the yogurt bites are firm enough to handle.
- When the yogurt is ready, prepare the chocolate. Place the Ghirardelli bittersweet chocolate and milk in a microwave-safe bowl. Heat for 1 minute, then stir until smooth and glossy. If needed, microwave in additional 10-second bursts, stirring between each, until fully melted.
- Working quickly, dip each frozen yogurt bite into the melted chocolate, letting the excess drip off. Return the coated bites to the parchment-lined tray.
- Place the tray back in the freezer until the chocolate is completely set, about 30–45 minutes.
Once firm, the bites can be stored in an airtight container in the freezer for up to two weeks. They soften slightly after a few minutes at room temperature, which makes them perfect for little hands.
These Chocolate-Covered Frozen Yogurt Bites have become a regular summer tradition in our home. They use whatever fruit is ripe in the garden, they come together with almost no effort, and they disappear faster than almost anything else we make. We hope they bring a little extra joy to your kitchen and your table this season.
Simply living our beautiful lives — one recipe at a time.
Chocolate-Covered Frozen Yogurt Bites with Garden Strawberries ,Banana& Mango, Healthy Summer Treat
Ingredients
Method
- Instructions
- In a medium bowl, combine the chopped strawberries, banana, and mango. Add the Greek yogurt, honey, and vanilla extract. Stir gently until everything is evenly mixed. The fruit will release a little juice, which is perfect — it keeps the mixture soft and flavorful.
- Line a baking tray with parchment paper. Using a small cookie scoop or two spoons, drop the yogurt mixture onto the tray in cookie-sized mounds. Try to keep them roughly the same size so they freeze evenly.
- Place the tray in the freezer for 1 to 2 hours, or until the yogurt bites are firm enough to handle.
- When the yogurt is ready, prepare the chocolate. Place the Ghirardelli bittersweet chocolate and milk in a microwave-safe bowl. Heat for 1 minute, then stir until smooth and glossy. If needed, microwave in additional 10-second bursts, stirring between each, until fully melted.
- Working quickly, dip each frozen yogurt bite into the melted chocolate, letting the excess drip off. Return the coated bites to the parchment-lined tray.
- Place the tray back in the freezer until the chocolate is completely set, about 30–45 minutes.
Nutrition
Video
Notes
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