Ingredients
Equipment
Method
Step-by-Step Instructions
- Wash 1 cup of fresh strawberries under cool water, remove tops and bruised spots, slice them in halves, and blend with 2 tablespoons of honey until smooth. Reserve ¼ cup.
- In a medium bowl, mix 1 cup of plain Greek yogurt with the reserved strawberry purée until fully incorporated.
- Transfer the mixture into a piping bag or zip-top bag for easy dispensing.
- Pipe small dollops on a lined baking sheet, about 1 inch in diameter.
- Freeze for about 1 hour or until firm.
- Serve immediately from the freezer or store in an airtight container.
Nutrition
Notes
Best enjoyed frozen; leftover bites can be stored in an airtight container for up to 2 weeks in the freezer.
