Fall Crunchy Frozen Yogurt Bites with Fruit Jelly Core
Fall Crunchy Frozen Yogurt Bites with Fruit Jelly Core
Ingredients
For the Fruit Jelly Core (Optional)
- 1/2 cup frozen blueberries
- 1/2 cup frozen raspberries
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 gelatin sheet, bloomed in cold water
For the Yogurt Mousse
- 1 cup plain Greek nonfat yogurt
- 1/4 cup granulated sugar
- 1 cup heavy cream, cold
- 2 gelatin sheets, bloomed in cold water
For the Crunchy Coating
- 1 cup white chocolate chips
- as needed food coloring, fall colors like orange, red, or yellow (optional)
- 1/2 cup chopped pecans
- 1/4 cup chopped dried cranberries
Instructions
- 1
Prepare the Fruit Jelly Core (Optional): In a small saucepan, combine frozen blueberries, raspberries, 2 tablespoons sugar, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until fruit breaks down and sugar dissolves, about 5-7 minutes. Strain through a fine-mesh sieve, pressing on solids to extract all liquid. Return liquid to the saucepan. Gently heat the strained juice, then stir in the bloomed gelatin sheet until fully dissolved. Pour into a small, shallow dish (like a small baking dish or ice cube tray) and refrigerate for at least 1 hour, or until set. Once set, cut into small cubes (about 1/2 inch).
⏱️ 15 min
- 2
Prepare the Yogurt Mousse: In a medium bowl, whisk together the Greek yogurt and 1/4 cup granulated sugar until smooth. In a separate cold bowl, whip the heavy cream until soft peaks form. Gently warm the bloomed gelatin sheets in a small saucepan over low heat or microwave for 10-15 seconds until just melted (do not boil). Stir the melted gelatin into the yogurt mixture until well combined.
⏱️ 10 min
- 3
Combine Mousse: Gently fold the whipped cream into the yogurt-gelatin mixture until no streaks remain. Be careful not to deflate the whipped cream.
⏱️ 5 min
- 4
Assemble the Bites: Line a small baking sheet or tray with parchment paper. Using a small spoon or piping bag, place a small dollop of yogurt mousse onto the parchment paper. If using, place a small fruit jelly cube in the center, then top with another dollop of mousse to fully enclose the jelly. Repeat until all mousse is used, forming bite-sized mounds. Alternatively, use silicone molds for uniform shapes. Freeze for at least 2-3 hours, or until completely solid.
⏱️ 15 min
- 5
Prepare the Crunchy Coating: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring well after each, until smooth. If desired, stir in a few drops of food coloring to achieve fall colors. In a separate shallow dish, combine the chopped pecans and dried cranberries.
⏱️ 5 min
- 6
Coat the Bites: Remove the frozen yogurt bites from the freezer. Working quickly, dip each frozen bite into the melted chocolate, allowing excess to drip off. Immediately roll or sprinkle with the pecan and cranberry mixture, ensuring an even coating. Place back on the parchment-lined tray.
⏱️ 10 min
- 7
Final Freeze: Return the coated yogurt bites to the freezer for at least 30 minutes, or until the chocolate coating is firm. Store in an airtight container in the freezer until ready to serve.
Kitchen Tools
Nutrition Facts (per serving)
Fall Crunchy Frozen Yogurt Bites with Fruit Jelly Core
Ingredients
For the Fruit Jelly Core (Optional)
- 1/2 cup frozen blueberries
- 1/2 cup frozen raspberries
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 1 gelatin sheet, bloomed in cold water
For the Yogurt Mousse
- 1 cup plain Greek nonfat yogurt
- 1/4 cup granulated sugar
- 1 cup heavy cream, cold
- 2 gelatin sheets, bloomed in cold water
For the Crunchy Coating
- 1 cup white chocolate chips
- as needed food coloring, fall colors like orange, red, or yellow (optional)
- 1/2 cup chopped pecans
- 1/4 cup chopped dried cranberries
Instructions
- 1
Prepare the Fruit Jelly Core (Optional): In a small saucepan, combine frozen blueberries, raspberries, 2 tablespoons sugar, and 2 tablespoons water. Cook over medium heat, stirring occasionally, until fruit breaks down and sugar dissolves, about 5-7 minutes. Strain through a fine-mesh sieve, pressing on solids to extract all liquid. Return liquid to the saucepan. Gently heat the strained juice, then stir in the bloomed gelatin sheet until fully dissolved. Pour into a small, shallow dish (like a small baking dish or ice cube tray) and refrigerate for at least 1 hour, or until set. Once set, cut into small cubes (about 1/2 inch).
⏱️ 15 min - 2
Prepare the Yogurt Mousse: In a medium bowl, whisk together the Greek yogurt and 1/4 cup granulated sugar until smooth. In a separate cold bowl, whip the heavy cream until soft peaks form. Gently warm the bloomed gelatin sheets in a small saucepan over low heat or microwave for 10-15 seconds until just melted (do not boil). Stir the melted gelatin into the yogurt mixture until well combined.
⏱️ 10 min - 3
Combine Mousse: Gently fold the whipped cream into the yogurt-gelatin mixture until no streaks remain. Be careful not to deflate the whipped cream.
⏱️ 5 min - 4
Assemble the Bites: Line a small baking sheet or tray with parchment paper. Using a small spoon or piping bag, place a small dollop of yogurt mousse onto the parchment paper. If using, place a small fruit jelly cube in the center, then top with another dollop of mousse to fully enclose the jelly. Repeat until all mousse is used, forming bite-sized mounds. Alternatively, use silicone molds for uniform shapes. Freeze for at least 2-3 hours, or until completely solid.
⏱️ 15 min - 5
Prepare the Crunchy Coating: In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring well after each, until smooth. If desired, stir in a few drops of food coloring to achieve fall colors. In a separate shallow dish, combine the chopped pecans and dried cranberries.
⏱️ 5 min - 6
Coat the Bites: Remove the frozen yogurt bites from the freezer. Working quickly, dip each frozen bite into the melted chocolate, allowing excess to drip off. Immediately roll or sprinkle with the pecan and cranberry mixture, ensuring an even coating. Place back on the parchment-lined tray.
⏱️ 10 min - 7
Final Freeze: Return the coated yogurt bites to the freezer for at least 30 minutes, or until the chocolate coating is firm. Store in an airtight container in the freezer until ready to serve.