Try this Frozen Greek Yogurt Bites recipe, or contribute your own.
- Carbohydrate 13.34025 g
- Cholesterol 0.6125 mg
- Fat 27.500585 g
- Fiber 1.7760000705719 g
- Protein 2.3036725 g
- Saturated Fat 23.584455 g
- Serving Size 1 1 recipe (134g)
- Sodium 24.51025 mg
- Sugar 11.5642499294281 g
- Trans Fat 1.6892785 g
- Calories 300 calories
Step-by-step
- In a medium bowl, add all ingredients and gently stir.
- Line small muffin tin with liners or place liners on a plate (bites will spread a bit more) and using small ice cream scoop fill each opening. Sprinkle with toppings, if desired.
- Place in a freezer for 3 hours.
- Remove from the freezer and let thaw for a few minutes. With a help of a butter knife remove each bite from a tray and transfer to a container or a resealable plastic bag.
What happens when dairy fat freezes solid and shatters against the teeth instead of melting smoothly on the tongue? The answer lies in the moisture content of the base dairy and the proportion of solid fats introduced into the mixture. When utilizing full-fat Greek yogurt containing six to ten percent milkfat, the naturally reduced water content prevents severe ice crystal formation compared to standard plain yogurts. Blending this dairy with melted coconut oil creates a dual-fat matrix that solidifies firmly at standard freezer temperatures of zero degrees Fahrenheit, requiring a brief three-minute rest at room temperature before consumption to yield a pliable, pleasant bite. Managing this thermal transition ensures the texture remains creamy rather than brittle. Sequencing the preparation requires careful attention to the mixing phase, where folding in liquid sweeteners like maple syrup must be done gently to avoid breaking the emulsion of the coconut oil when it encounters chilled ingredients. Leftover frozen portions demand proper enclosure in airtight plastic bags to prevent freezer burn and odor absorption during storage lasting up to two weeks.
