Chocolate Frozen Raspberries
These chocolate frozen raspberries are coated in yogurt and covered in chocolate for a healthy, bite-size treat. One serving (4 raspberries) has less than 90 calories and only 1 gram of sugar!
Servings: 28 berries
Ingredients
Yogurt Version
- 28 fresh raspberries
- 1/3 cup vanilla yogurt I used Siggi's 4%*
- 1/2 cup chocolate chips I used Lily's dark chocolate chips
- 2 teaspoons coconut oil
White Chocolate Version
- 28 fresh raspberries
- 1/2 cup white chocolate chips I used Lily's white chocolate chips
- 1/2 cup chocolate chips I used Lily's dark chocolate chips
- 4 teaspoons coconut oil divided
Instructions
Yogurt Version
- Rinse fresh raspberries and pat them dry with a paper towel. If needed, let them sit out to dry a bit because you don't want them to be wet when you're coating them with the yogurt.
- Cover a small baking sheet or flat baking dish with parchment paper.
- Using your fingers or a toothpick, dip each raspberry into the yogurt to coat. Place each yogurt covered raspberry onto the parchment. Once all the raspberries are coated, place in the freezer for 30-60 minutes to let the yogurt harden.
- Once the yogurt has hardened up, melt chocolate chips with coconut oil in the microwave on 30 second intervals, until melted and thin enough to dip or drizzle.
- Dip each yogurt covered raspberry into the melted chocolate and place back on the parchment lined sheet. Continue with remaining berries until they're all coated. Place back in the freezer until chocolate has set and enjoy. Berries will last at 2-3 weeks in the freezer. They're best if you take them out of the freezer and let them sit for 3-5 minutes before enjoying, otherwise they're a bit too hard.
White Chocolate Version
- Rinse fresh raspberries and pat them dry with a paper towel. If needed, let them sit out to dry a bit because you don't want them to be wet when you're coating them with the yogurt.
- Cover a small baking sheet or flat baking dish with parchment paper.
- Melt white chocolate chips with 2 teaspoons coconut oil in the microwave on 30 second intervals, until melted and thin enough to dip or drizzle. Using a fork, dip each raspberry into the white chocolate to coat. Place each white chocolate covered raspberry onto the parchment. Once all the raspberries are coated, place in the freezer for 30-60 minutes to let the chocolate harden.
- Once hard, melt dark chocolate chips with remaining 2 teaspoons coconut oil in the microwave on 30 second intervals, until melted and thin enough to dip or drizzle.
- Dip each white chocolate covered raspberry into the melted dark chocolate and place back on the parchment lined sheet. Continue with remaining berries until they're all coated. Place back in the freezer until chocolate has set and enjoy. Berries will last at 2-3 weeks in the freezer. They're best if you take them out of the freezer and let them sit for 3-5 minutes before enjoying, otherwise they're a bit too hard.
Video
Notes
- Feel free to use a plant-based yogurt for a dairy-free option or 0% fat yogurt if you want to keep the fat lower. I like using the higher fat yogurt because it's creamier and more filling.
- If you don't have vanilla yogurt you can use plain yogurt and sweeten it with a liquid sweetener (maple syrup, honey, stevia or monkfruit) to your liking.
Nutrition
Serving: 4berries (with yogurt) | Calories: 88kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 5mg | Fiber: 5g | Sugar: 1g