I love a good frozen snack every now and then, especially when they are healthy and full of all the good stuff. These Skinny Frozen Strawberry Bites are both healthy and delicious. They come together in minutes and freeze quickly. You will love these.
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These Skinny Frozen Strawberry Bites are the perfect combination of sweet and salty. They are a delicious combination of creamy, frozen, and just the right amount of crunch, with a pecan bottom.
I decided to create a delicious healthy snack that would tempt me more than a sugary snack. Your taste buds are going to go crazy for these.
Ingredient Notes
- Pecans
- Coconut (I used unsweetened but sweetened works as well)
- Honey
- Olive oil
- Fresh Strawberries
- Greek Yogurt
- Shredded Coconut, optional for garnish
How to make Skinny Frozen Strawberry Bites:
- In a blender combine the pecans, coconut, honey and olive oil until fully combined and at a desired crust texture.
- Spray a mini cupcake tin with non-stick cooking spray.
- Press the pecan mixture into each individual hole of the tiny cupcake tin.
- Clean blender and add your strawberries.
- Blend until it is a smooth liquid-like smoothie.
- Pour the blended strawberries into a small bowl and fold in the Greek yogurt.
- Fold until it is fully combined.
- Spoon the strawberry mixture on top of the pecan crust until it reaches the top. Do not let it bubble or pour over, because it will make them tricky to get out, or make them look not as cute.
- Place the pan in the freezer and freeze for 30 minutes to an hour.
- Once they are frozen, spoon the Skinny Frozen Strawberry Bites out of the pan or go around the edges with a knife to pop them out.
- Serve immediately
Storing and Other Tips
Store in a freezer-safe airtight container in a freezer for up to 2 weeks.
You can also use frozen fruits, but I prefer the taste of fresh. I can’t wait for peach season to try this recipe with peaches.
I used plain Greek yogurt just to avoid those extra sugars, but any type of Greek yogurt flavor would taste delicious. I would recommend using Greek yogurt because it is thicker and has a more distinct flavor that pairs well with the fresh fruit.
Other Frozen Treats You Might Enjoy
- Strawberry Cheesecake Popsicles
- Frozen Lemon Fluff Dessert
- Strawberry Dole Whip
- Mango and Pineapple Dole Whip
Skinny Frozen Strawberry Bites
These Skinny Frozen Strawberry Bites are both healthy and delicious. They come together in minutes and freeze quickly.
Serving servings
Ingredients
- 1 cup pecans
- ⅓ cup coconut, (I used unsweetened but sweetened works as well)
- 1 Tablespoon honey
- 1 teaspoon olive oil
- 1 cup fresh strawberries
- ½ cup greek yogurt
- shredded coconut, optional for garnish
Instructions
- In a blender combine the pecans, coconut, honey and olive oil until fully combined and at a desired crust texture.
- Spray a mini cupcake tin with non-stick cooking spray.
- Press the pecan mixture into each individual hole of the tiny cupcake tin.
- Clean blender and add your strawberries.
- Blend until it is a smooth liquid-like smoothie.
- Pour the blended strawberries into a small bowl and fold in the Greek yogurt.
- Fold until it is fully combined.
- Spoon the strawberry mixture on top of the pecan crust until it reaches the top. Do not let it bubble or pour over, because it will make them tricky to get out.
- Place the pan in the freezer and freeze for 30 minutes to an hour.
- Once they are frozen, spoon the Skinny Frozen Strawberry Bites out of the pan or go around the edges with a knife to pop them out.
- Serve immediately.
Notes
Garnishing the bites before freezing will help them stick and freeze to the top. You could also garnish with a raspberry or strawberry slice.
Nutrition
Calories: 41 kcal · Carbohydrates: 2 g · Protein: 1 g · Fat: 4 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 2 g · Trans Fat: 1 g · Cholesterol: 1 mg · Sodium: 2 mg · Potassium: 36 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 3 IU · Vitamin C: 4 mg · Calcium: 9 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
On the skinny frozen strawberry bites what are the macros for this please🍓
Can coconut oil be substituted for olive oil?
In terms of health impacts, it is better to cook with olive oil. Compared to a tablespoon of olive oil, a tablespoon of coconut oil contains about six times the amount of saturated fat, nearly meeting the daily limit of about 13 grams that the American Heart Association recommends.
Hello, How long will these last in the freezer?
Cover them well and they should be good for a few weeks.
If I’m using wafers, how many do you think? 😬
I’m not sure what you mean? Vanilla Wafers in the bottom of each cup? This makes 24, so maybe 24 wafers??
I might be missing it but what are the calories for one?
These sound delicious, but my husband can’t have coconut. Can I ommit the coconut all together, or would a substitution work?
I’m wondering if you could use pretzels instead of the pecans? I’m thinking it might taste similar to the strawberry pretzel dessert you see a lot in the summer.
How many calories is this recipe?
Hi Jackie. Pretzels sound amazing in this! I’m sure it would work just fine. We would love to hear how they turn out. Have a great weekend.
Just leave out the coconut all together. They will still taste great.
The strawberry mixture only filled 12 mini cups not 24. 😏
I use mini muffin silicone liners instead of cooking spray. The frozen bites pop out nicely.
Hi I was wondering if you can use frozen strawberries instead of fresh? I always have them on hand for smoothies 😋 either way can’t wait to try these.
I’m sure they would work too. Be sure to thaw them and drain off all excess liquid.
Is there a way to make these ahead and store them in the freezer?
I had to increase yogert to 3/4cup for enough filling. Sub in coconut oil ,raspberries and blueberries from the garden and stevia drops for honey. Thank you so much for this wonderful recipe
I was so excited to make this recipe but when I took them out from the freezer the strawberry portion froze well but the crust did not form correctly and didn’t adhere to the strawberry portion. I used graham crackers instead of pecans. I’m not sure what went wrong. They are delicious though!
I highly recommend blending the nuts and coconut first to get the texture you want then adding the liquid ingredients to make the crust. Maybe it’s just my blender but I had to take out the clump of blended pulverized nuts and honey/oil to chop up the rest of the nuts fine enough. I added a container of Light & Fit Greek coconut yogurt to the strawberries and it makes just enough for the amount of mini muffin cups I had. Soo good. Will try this next time with blackberry Greek yogurt and other berries.