Are you ready for summer? I’ve definitely got the summer bug – I donned shorts last week when the temperature crested over 55ºF and my taste buds have been craving cool treats since early March. For the past month I’ve been snuggling up at my desk each morning with a cup of banana “soft serve” chased by a mug of hot tea. But this week spring finally emerged and I was able to ditch the hot beverage and blanket as I enjoyed some frozen yogurt fruit bites for breakfast.
Dairy-Free Frozen Yogurt Fruit Bites are a Cool, Easy, Healthy Snack
Yes, freezer treats for breakfast! Making a healthy transition is easy in summer as an abundance of ripe fruit becomes available for nutritious sweets. And I do enjoy a little bit of sweet in the morning.
Kids Can Cook Tips
This frozen yogurt fruit is fun to make with kids. You can mix and match the fruit and toppings, and use your favorite regular or Greek yogurt (dairy-free in our household!). As mentioned, this fun finger food can be enjoyed in the morning, but it also makes a great afternoon snack as the mercury rises or a nutritious dessert to tame your tummy.
Special Diet Notes: Frozen Yogurt Fruit Bites
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, optionally nut-free, peanut-free, optionally soy-free, vegan, and vegetarian. You can even make it paleo-friendly.
- 2 bananas, thickly sliced (1/2 to 1-inch slices)
- ½ pound strawberries
- ½ cup unsweetened dairy-free yogurt alternative
- ½ tablespoon melted coconut oil (optional; it helps the yogurt set up better)
- Sweetener, as needed to taste (I use 8 to 10 drops of stevia; can omit if using a somewhat sweet yogurt)
- Toppings (dairy-free crushed graham crackers, regular or cocoa crispy rice cereal, finely chopped dark chocolate, mini chocolate chips, crushed whole grain cereal, etc)
- Place the banana slices and strawberries on a sheet lined with parchment paper or a silicone baking mat. Spread them out so they are not touching one another. Freeze until solid (2 hours or overnight).
- Place the yogurt in a small bowl. If using the coconut oil then let the yogurt come to room temperature, but do not heat it. Whisk in the coconut oil, if using. Taste test, and add sweetener to taste, if desired.
- Place the desired toppings in individual bowls.
- Remove the fruit from the freezer and dip each piece in the yogurt, roll in the toppings, and place back on tray or silicone baking mat. I hold the strawberries by their stems and stab each frozen banana slice with a toothpick for easy dipping and rolling.
- Place the dipped fruit back in the freezer for 15 to 20 minutes to set-up. If frozen for longer, let the fruit sit at room temperature for 10 minutes to soften a touch.