Greek Yogurt Bites—a perfect, healthyish snack for the upcoming hot spring and summer days. The first variation is inspired by key lime pie and has graham crackers, fresh lime juice, and lime zest. I love key lime pie, and these definitely replicate the flavors of it well. Crushed up graham crackers, a brown sugar and oat mixture, lime juice and lime zest come together to create a tangy little treat that can nourish your body much more than pie!

The second version (scroll down) is a tad healthier and is topped with freeze dried raspberries, chia seeds, coconut, and cacao nibs.

Greek yogurt has tons of health benefits—lots of protein to keep your body satiated and supported, calcium, and probiotics, which are super important for our gut health. These greek yogurt bites are such an easy snack to make and have on hand. If the toppings listed in this recipe don’t entice you, you can top ‘em with just about anything else you like!

To make vegan yogurt bark, use a plant-based yogurt instead of greek yogurt and use vegan graham crackers.

KEY LIME GREEK YOGURT BITES

INGREDIENTS

FOR THE YOGURT

• 3 cups plain greek yogurt (I used low fat, but you can use whole milk or whatever you prefer)
• 2 tablespoons maple syrup
• the zest of one small lime
• the juice of one small lime, about two tablespoons
• 1/2 vanilla extract

FOR TOPPING

• 3 tablespoons plain instant oats
• 2 tablespoons light brown sugar, or coconut sugar
• four graham crackers, chopped
• the zest of one small lime

INSTRUCTIONS

Line a baking sheet with cling film.

On a cutting board, chop the graham crackers. In a small bowl, mix together the instant oats and brown sugar.

In a large mixing bowl, mix the yogurt, maple syrup, the juice and zest of one lime, and vanilla extract together. Pour the yogurt onto the baking sheet (my sheet measures about 17” x 12”) and spread with a large spoon or spatula to roughly a 1/4” thickness.

Sprinkle the oat and brown sugar mixture over the yogurt, then add the graham crackers. Lightly press the graham cracker pieces into the yogurt so they adhere to it. Sprinkle the top with the zest of the second lime. Freeze the baking tray for at least 3 hours before cutting. If the yogurt is difficult to cut, run your knife under some hot water. Cut the yogurt into bite size pieces if you have sensitive teeth, or leave in bigger pieces if you like biting into something cold with abandon, like me. Taking the bites out a few minutes before you eat them also helps them to not be so frosty.

They last up to two weeks in a tightly sealed bag or container in the freezer, but the graham crackers do absorb moisture, so they taste fresher if eaten by one week.

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This version of greek yogurt bark has freeze dried raspberries, unsweetened coconut, chia seeds, and cacao nibs. All of these delicious ingredients are so good for you! Chia seeds and cacao nibs have lots of fiber, antioxidants, protein, and vital nutrients. Unsweetened coconut, in moderation, is good for your health; raspberries have Vitamin C and tons of fiber.

Honey and light brown sugar are added to the yogurt—I’d say the sugars in this version are optional if you like plain yogurt, but keep in mind the honey and brown sugar add flavor to the yogurt base.

GREEK YOGURT BARK WITH RASPBERRIES, CHIA SEEDS, CACAO NIBS, AND COCONUT

INGREDIENTS

FOR THE YOGURT

• 3 cups plain greek yogurt . (I used low fat, but you can use whole milk or whatever you prefer)
• 1 tablespoon honey
• 2 teaspoons light brown sugar, or coconut sugar
• 1/2 vanilla extract

FOR TOPPING

• 1 tablespoon chia seeds
• 1/4 cup freeze dried raspberries, measured before chopping
• 1 tablespoon cacao nibs
• 1/4 cup unsweetened shredded coconut

INSTRUCTIONS

Line a baking sheet with cling film.

On a cutting board, roughly chop the freeze dried raspberries.

In a large mixing bowl, mix the yogurt, honey, brown sugar, and vanilla extract. Pour the yogurt onto the baking sheet, and spread with a large spoon or spatula to about a 1/4” thickness. Sprinkle the chia seeds over the yogurt, and run the spoon over the yogurt again to embed the chia seeds a bit.

Garnish the yogurt with the remaining toppings and freeze the baking tray for at least 3 hours before cutting. If the yogurt is difficult to cut, run your knife under some hot water. Cut the yogurt into bite size pieces if you have sensitive teeth, or leave in bigger pieces if you like biting into something cold with abandon, like me. Taking the bites out a few minutes before you eat them also helps them to not be so frosty.

They taste fresh up to two to three weeks in a tightly sealed bag or container in the freezer, but taste freshest if eaten by two weeks.