Ingredients

• ⅓ cup freeze-dried raspberries
• 1 cup whole-milk plain strained (Greek-style) yogurt
• 2 tablespoons vanilla extract
• 2 teaspoons grated lemon zest
• 1½ teaspoons pure maple syrup
• ½ teaspoon ground ginger
• ⅛ teaspoon salt
• 2 cups fresh raspberries

Local Offers

Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code?

Directions

1. Line a large baking sheet with parchment paper. Place ⅓ cup freeze-dried raspberries in a zip-top plastic bag. Using a rolling pin, crush the berries into a very fine powder. Transfer the powder to a medium bowl. Add 1 cup yogurt, 2 tablespoons vanilla, 2 teaspoons lemon zest, 1½ teaspoons maple syrup, ½ teaspoon ginger and ⅛ teaspoon salt; stir until smooth. Add 2 cups raspberries; gently stir to coat.Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
2. Using a fork, remove 1 raspberry from the yogurt mixture, tapping excess yogurt off; use a wooden pick to push the raspberry off the fork onto the prepared baking sheet. Repeat with the remaining raspberries, leaving space between them. Place the baking sheet, uncovered, in the freezer until the bites are frozen, at least 2 hours or up to 24 hours. Remove from the freezer 5 minutes before serving.Photographer: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley

To make ahead

Once frozen, transfer to an airtight container and store in the freezer for up to 1 month. Remove from freezer 5 minutes before serving.

Nutrition Facts (per serving)