I can confidently say these Blueberry Greek Yogurt Bites are a game-changer. As a gluten-free recipe developer for over 10 years and future registered dietitian, I've perfected this recipe through countless iterations to create the perfect balance of protein, flavor, and texture that other recipes simply miss. The secret? The surprising crunch of pepitas and the luxurious matcha white chocolate coating that transforms these from a simple snack to an irresistible treat.
These bite-sized frozen yogurt treats have become my go-to recommendation for clients looking for protein-rich snacks that actually taste indulgent. Unlike store-bought alternatives loaded with added sugars, these homemade bites let you control the ingredients while delivering that perfect sweet-tart yogurt flavor enhanced by fresh blueberries and a stunning matcha white chocolate shell.
Why You'll Love This Recipe
These aren't your average frozen yogurt bites. After comparing dozens of recipes, I discovered three game-changing elements that make these stand out:
- The texture contrast is unbeatable - Most recipes miss the importance of adding crunch! The pepitas provide a delightful nutty bite against the creamy yogurt.
- Protein-packed base - The Greek yogurt delivers significantly more protein than regular yogurt, making these truly satisfying.
- The matcha white chocolate coating - This vibrant green layer isn't just stunning visually—the earthy matcha perfectly balances the sweetness of white chocolate while adding antioxidants.
Looking for more protein-rich snacks? Check out my 3-Ingredient Strawberry Frozen Yogurt that's equally delicious and simple to make!
Ingredients You'll Need
- 1 cup fresh blueberries
- ¾ cup full-fat plain Greek yogurt
- 1 tablespoon maple syrup or honey (optional)
- ¼ teaspoon vanilla extract
- 2 tablespoon raw pepitas (pumpkin seeds)
- ½ cup white chocolate chips or chopped white chocolate
- 1 teaspoon coconut oil
- 1 teaspoon matcha powder
Equipment
- Parchment-lined baking tray - Essential for easy removal of the frozen bites
- Small mixing bowl - For combining yogurt ingredients evenly
- Heatproof bowl - Necessary for properly melting the white chocolate and matcha mixture
- Small scoop or spoon - For creating uniform bite-sized portions
- Freezer-safe container - For storing your finished bites properly
How to Make Blueberry Frozen Greek Yogurt Bites
Step 1: Prep the Yogurt Mixture
- In a bowl, mix the Greek yogurt with vanilla and sweetener if using.
- Gently fold in the blueberries and pepitas.
Step 2: Freeze the Yogurt Bites
- Scoop 1–2 teaspoon-sized dollops onto a parchment-lined tray.
- Freeze for 2–3 hours, or until fully solid.
Step 3: Make the Matcha White Chocolate Coating
- In a heatproof bowl, melt white chocolate and coconut oil together (microwave in 20-second bursts, stirring in between).
- Once smooth, whisk in 1 teaspoon matcha powder until fully dissolved and evenly green.
Step 4: Dip & Set
- Quickly dip each frozen yogurt bite halfway into the matcha white chocolate.
- Return to the tray and freeze again for 10–15 minutes until the coating is firm.
Expert Tips for Perfect Yogurt Bites
- Use full-fat Greek yogurt for the creamiest texture. Low-fat versions tend to develop ice crystals when frozen.
- Work quickly when dipping in the matcha chocolate—the yogurt bites will start to melt at room temperature.
- Adjust matcha to taste—ceremonial grade matcha will give a vibrant green color, while culinary grade will be more subtle.
- For a dairy-free version, substitute coconut yogurt and ensure your white chocolate is dairy-free.
- Store in a sealed container in the freezer for up to 2 months!
Need another quick healthy dessert idea? My Easy Chocolate-Dipped Watermelon Bites are perfect for summer and take just minutes to prepare!
Storage and Make-Ahead Tips
These yogurt bites are perfect for meal prep! Once frozen solid, transfer them to an airtight container and separate layers with parchment paper. They'll keep in the freezer for up to 2 months, making them perfect for whenever you need a quick protein boost or satisfying sweet treat.
For a comforting, protein-rich dinner option to pair with these dessert bites, try my White Bean and Bacon Soup that's equally satisfying and nutritious.
Recipe Variations
- Berry Medley: Substitute a mix of strawberries, raspberries, and blackberries for the blueberries
- Chocolate Lover's Version: Add mini dark chocolate chips to the yogurt mixture
- Extra Protein: Stir 1 scoop of vanilla protein powder into the yogurt base
- Tropical Twist: Use mango and coconut yogurt with a white chocolate coating (no matcha)
Protein-Packed Blueberry Frozen Greek Yogurt Bites with Matcha White Chocolate
Ingredients
- 1 cup fresh blueberries
- ¾ cup full-fat plain Greek yogurt
- 1 tablespoon maple syrup or honey optional
- ¼ teaspoon vanilla extract
- 2 tablespoon raw pepitas pumpkin seeds
- ½ cup white chocolate chips or chopped white chocolate
- 1 teaspoon coconut oil
- 1 teaspoon matcha powder
Instructions
- Line a baking sheet with parchment paper.
- In a small bowl, mix Greek yogurt with vanilla extract and sweetener (if using).
- Gently fold in the blueberries and pepitas.
- Using a small scoop or spoon, drop 1-2 teaspoon-sized dollops onto the prepared baking sheet.
- Freeze for 2-3 hours or until completely solid.
- When the yogurt bites are frozen, prepare the matcha white chocolate coating by melting white chocolate and coconut oil in a microwave-safe bowl (heat in 20-second intervals, stirring between each).
- Once melted and smooth, whisk in the matcha powder until completely incorporated and vibrant green.
- Working quickly, dip each frozen yogurt bite halfway into the matcha white chocolate mixture.
- Return the dipped bites to the parchment paper and freeze again for 10-15 minutes until the coating is set.
- Transfer to an airtight container for storage.
Notes
Work quickly when dipping as the yogurt bites will begin to melt at room temperature.
Store in an airtight container in the freezer for up to 2 months.
For a dairy-free version, substitute coconut yogurt and dairy-free white chocolate.
