The ultimate summer snack or dessert, whole strawberries are coated in creamy, whole milk vanilla yogurt then frozen until firm. Perfect for keeping cool!
In this Post: Everything you need for Frozen Yogurt Coated Strawberries
School is FINALLY out for summer and we couldn’t be more excited!
We go until mid-June here in Michigan and for the first time ever we are starting back up in mid-August so our mission is to make the most of one of the shortest summers we have ever had to date.
Of course, in my house, that means we will also need plenty of healthy snacks to keep us cool and fueled all summer long. (You like that? Cool and fueled?)
These frozen yogurt covered strawberries are so easy to make and even more fun to eat. You simply place the Stonyfield Smooth & Creamy Whole Milk French Vanilla Yogurt in a bowl then, holding each strawberry by the stem, swirl to coat.
Place them on a baking sheet lined with parchment paper and pop them in the freezer. About an hour later you’ll have a cool, refreshing sweet treat perfect for kids and adults alike.
Pro Tip: If you’re packing these for a picnic, place in a cooler with plenty of freezer packs. If I’m out of freezer packs, I’ll throw in a few Stonyfield yogurt pouches that I’ve kept frozen in the freezer.
What’s great about keeping the Stonyfield yogurt pouches in the freezer is that by the time your little one is ready for a snack during your summer adventures, they will have thawed just enough to enjoy.
Not only are these yogurt pouches made with 100% organic milk, but they also contain 35% less sugar than the leading kids’ yogurt.
Ideal for picnics, road trips, camping and more – I’m pretty sure we never have enough Stonyfield yogurt pouches on hand.
What are your favorite portable snacks for summer adventures? Leave a comment below, I’d love to hear from you!
No forks required.
Frozen Yogurt Coated Strawberries
- 16 whole strawberries
- 2 cups Stonyfield Smooth & Creamy Whole Milk French Vanilla Yogurt
- Line a baking sheet with parchment paper and pat the washed strawberries dry with a paper towel.
- Place yogurt in a small bowl and dip the strawberries carefully in the yogurt to coat, holding by the stem. Place in a single layer on prepared baking sheet and repeat with remaining strawberries.
- Freeze strawberries until firm, about one hour. Optional: coat a second time to get a thicker coating of frozen yogurt around the berries.
Disclosure: I am honored to be a Stonyfield Brand Ambassador. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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