Oreo Frozen Yogurt Bites
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Oreo Frozen Yogurt Bites are delicious bite-size treats combining cookies and cream with yogurt and fruits in an easy no-churn recipe. Perfect for summer entertaining!
Skip the soft serve at the mall! This DIY frozen yogurt couldn’t be easier and is full of delicious cookies and cream flavors. Add the fresh fruits on top for a beautiful dessert that’s worthy of a party.
We’ve made these for backyard barbecues, kids birthdays parties and more. They’re pretty healthy and you can always use low-fat yogurt if you wish. To skip the oreos, simply follow this Fruity Frozen Yogurt Bites recipe.
How to Make Oreo Frozen Yogurt
To make them, start by placing cupcake liners (paper or silicone) into a standard muffin pan. Place an oreo cookie into each cup.
After that, it’s simply a matter of spooning vanilla yogurt into each cup so it’s about 1/8-inch from the top. Carefully arrange the fresh fruits on the surface. You can get creative on the arrangement:
Then simply freeze for about 4 hours or until the yogurt is solid. Thaw for 5 minutes before serving to allow the yogurt to soften slightly.
Watch Recipe Video
This short video tutorial will show you how to make oreo frozen yogurt bites:
More frozen treats:
View all desserts
Oreo Frozen Yogurt Bites
- 16 oz yogurt, vanilla flavored
- 10 Oreo cookies, 6 whole and 4 coarsely chopped
- 1 kiwi fruit
- 1/4 cup blueberries
- 1/4 cup mango, cubed
- 1/4 cup pineapple, small chunks
- 3 strawberries, hulled and quartered
- Take 6 paper or silicone baking cups and place into a muffin pan.
- Place one Oreo cookie into each.
- In a medium bowl, mix yogurt and chopped oreos by hand.
- Spoon approximately 1/4 cup of yogurt into each cup.
- Cut fruits and arrange them on top of the yogurt according to the video
- Freeze until firm, about 4 hours.
- Remove from the freezer 5 minutes before serving.
- Yogurt: Creamy varieties such as Greek yogurt or whole milk yogurt will produce the best consistency
- Make Ahead: This recipe can be made up to one day ahead of time. For longer than 4 hours, cover with plastic wrap to minimize the risk of freezer burn on the fresh fruits.
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