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When you’re sweltering through the hot months, you need frozen snacks to cool you off. Plus, you’re not going to want to turn the oven on! But ice cream and popsicles are rarely Weight Watchers friendly. So I’ve created these frozen Greek yogurt bites to cool you off, please the taste buds, and keep you on track with your diet.

These frozen Greek yogurt bites are flavored with cake batter, sprinkles, and graham crackers. They are absolutely decadent and will make you feel like you’re indulging in something you shouldn’t. Don’t worry though- they’re only one Weight Watchers point each, so you don’t have to worry about these frozen treats throwing you off track. I suggest making a few large batches though. They keep well in the freezer, and you and the fam are going to want to snack on these all summer long.

Three reasons why you need to make this recipe!

They’re easy and healthy!

There’s no actual sugar added to this recipe. Just some yogurt, cake mix, and some fun sprinkles. It’s delicious and will make you feel so good.

Only six ingredients are required, and there’s no cooking needed.

Have I mentioned how easy it is? Just six ingredients and a big bowl and you’re on your way to a delicious, summer time treat. You don’t have to be a whiz in the kitchen to make these.

Frozen Greek Yogurt Bites is a great recipe to get the kids involved with.

Since knife skills or cooking skills aren’t required, it’s a great recipe to get the kids into the kitchen with. Have them mix it all together and make these frozen bites themselves, and they’ll be so excited to eat this healthy snack.

Ingredients you need to make Frozen Greek Yogurt Bites:

6 graham squares (39g total)
1 tablespoon melted butter
1 cup vanilla nonfat Greek yogurt
¼ cup fat free cool whip
3 tablespoons white cake mix
2 tablespoons colored sprinkles

How to make Frozen Greek Yogurt Bites (step by step):

Line a 24 mini muffin pan with mini paper liners.
Place the graham crackers in a ziploc bag and crush them into a small crumb. Melt the butter in the microwave and stir the butter into graham crumbs. It’s best to transfer the graham crackers to a bowl before mixing them with the butter.
Divide the graham cracker crust into the 24 muffin liners and push down with your thumb to form the bottom layer.
In a bowl mix the yogurt, fat free cool whip, cake mix, and sprinkles. Make sure you mix it well and get all the cake mix blended in.
Spoon the mixture into the 24 cups and use a small spoon to even out tops.
Freeze for at least 2 hours, but overnight is best.
Use a knife to help guide the paper cups out of the muffin tin and remove the paper liners. Let them sit for 2 min. Then top with a little fat free cool whip and fruit, or you can just eat as is.

Makes 24 servings. Nutrition info for 1 serving: Calories 24, Fat 1 g, Saturated fat .36 g, Carbs 3 g, Fiber 0 g, Sugars 1.6 g, Sodium 22 mg, Protein 1 g.

WW Points

Graham squares 7 points
Melted butter 6 points
Vanilla nonfat Greek yogurt 6 points
Fat free Cool Whip 1 point
White cake mix 5 points
Colored sprinkles 2 points

1 point per serving based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

1 personal point each, 1 smart point each on all 3 MyWW programs.

Different ways to change up this recipe:

Get creative with the flavor by using different cake mix flavors. I bet chocolate would be delicious, especially with a few Lily’s no sugar added chocolate chips added.
You can also use different flavored nonfat Greek yogurt, like strawberry, peach, or coconut. All would be delicious during the summer.
If you don’t have time to evenly divide all of the batter and crust into 24 mini cups, you can make a large version in a springform pie tin or regular pie pan. Just make sure it’s fully frozen before slicing it so that it doesn’t melt all over your knife.

Tips and Tricks for Making Frozen Greek Yogurt Bites:

To store them, keep them in a sealed container in the freezer. Take them out as you want them. Like any frozen treat, they will eventually melt so eat quickly, and I don’t think that will be a problem. 😉
Feel free to half the recipe and make 12 instead of 24.
I don’t suggest using regular yogurt as it will be too runny, and it’s not as healthy. You’re getting an extra kick of protein with the Greek yogurt!

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