High-Protein Frozen Greek Yogurt Blueberry Bites
Frozen Greek Yogurt Blueberry Bites
High-protein frozen yogurt bites with juicy blueberries — low-carb, no-bake, and ready in 10 minutes
These frozen Greek yogurt blueberry bites are a cold, creamy high-protein treat. Thick Greek yogurt is mixed with protein powder and sweetener, then scooped around blueberries and frozen until firm. Every serving of 8–10 bites delivers 20 g of protein and only 6 g net carbs.
High-protein, low-carb, sugar-free, and perfect for a snack, dessert, or make-ahead freezer treat.
Freeze: 2 hrs
Why you’ll love these bites
- 20g protein per serving — a high-protein frozen snack
- Only 6g net carbs
- No baking required
- Prep takes about 10 minutes
- Creamy yogurt with bursts of blueberry
- Perfect to keep in the freezer
Health notes
- High protein: Greek yogurt and protein powder make these very filling.
- Low carb: A small amount of blueberries keeps net carbs in check.
- Sugar-free: Use a powdered sugar-free sweetener.
- No-bake: Mix, scoop, and freeze.
Key element — use thick yogurt
Full-fat Greek yogurt (or strained yogurt) freezes creamier and scoops more easily. Thin yogurt makes icy, watery bites.
Mary The High Protein Recipes
High-Protein Frozen Greek Yogurt Blueberry Bites
- Prep10 min
- Total10 min
- Servings4 servings
- Calories150 kcal
Ingredients
Instructions
- Mix the yogurt. Stir together Greek yogurt, protein powder, powdered sweetener, vanilla, and salt until smooth and thick.
- Add blueberries. Fold in most of the blueberries, leaving a few for the tops.
- Scoop. Line a tray with parchment. Drop small spoonfuls or use a mini scoop to make 32–40 bites. Press a blueberry on top of each if desired.
- Freeze. Freeze at least 2 hours, or until firm.
- Store and serve. Transfer the frozen bites to an airtight container. Let them sit 1–2 minutes before eating so they are creamy, not rock-hard.
Notes & Tips
- Use thick Greek yogurt so the bites hold their shape.
- A mini cookie scoop makes even, pretty bites.
- Don’t skip the freeze time — they need at least 2 hours to set.
- If they freeze too hard, rest them a minute at room temperature.
- Keep them in a freezer bag or container so they don’t pick up freezer odors.
Variations & serving ideas
- Higher protein: Add an extra half scoop of protein powder.
- Dairy-free: Use a thick coconut yogurt and a plant protein powder.
- Berry mix: Swap some blueberries for raspberries.
- Lemon blueberry: Add ½ tsp lemon zest to the yogurt.
- Chocolate blueberry: Use chocolate protein powder and drizzle with melted sugar-free chocolate after freezing.
- Lemon cheesecake: Add lemon zest and a spoonful of cream cheese to the yogurt mix.
- Raspberry swirl: Swap blueberries for raspberries or use a mix of both.
- Mini muffin cups: Spoon the mixture into silicone mini muffin cups for neater rounds.
Storage
- Freezer: Up to 1 month (Store in an airtight container)
- Refrigerator: Not recommended (They will thaw and lose their bite)
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 150 kcal |
| Total fat | 4 g |
| Sodium | 90 mg |
| Total carbohydrate | 8 g |
| Fibre | 2 g |
| Protein | 20 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Are these bites keto-friendly?
They are low-carb at 6g net carbs per serving. Keep portions in mind if you are very strict keto, since blueberries do add some carbs.
Why are my bites icy?
The yogurt was too thin, or they were eaten straight from a deep freeze. Use thick Greek yogurt and let them sit 1–2 minutes before eating.
Can I skip the protein powder?
Yes, but they will be lower in protein and a little softer. Add a bit more yogurt or cream cheese if you omit it.
Do they really take only 10 minutes?
Prep takes about 10 minutes. They still need at least 2 hours in the freezer to set.
Can I use frozen blueberries?
Yes. Fold them in frozen so they don’t bleed too much into the yogurt.
How many bites is a serving?
About 8–10 bites, depending on how large you scoop them.
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