Chocolate-Covered Frozen Yogurt Bites with Garden Strawberries ,Banana& Mango, Healthy Summer Treat

Chocolate-covered Frozen Yogurt with Garden Strawberries Mango Banana

5 from 1 vote

Chocolate-Covered Frozen Yogurt Bites with Garden Strawberries ,Banana& Mango, Healthy Summer Treat

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.

Prep Time10

freeze time3

Total Time3 9

Course: Dessert, Snack

Cuisine: American, French, Italian, Mediterranean

Keyword: banana bread, chocolate covered, desserts, easy desserts, easy recipes, frozen yogurt, fruit ice cream, gluten free, healthy desserts, healthy recipes, homemade, mango, no bake desserts, quick recipes, strawberries

Yield: people

Calories: 155kcal

Cost: $13

Materials

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

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.

Video

Notes

Note: Nutrition information is an estimate and may vary depending on ingredients and preparation.

Nutrition