Why You’ll Love This Frozen Yogurt Berry Cups

• Incredibly Simple and No-Bake. You really don’t need any fancy equipment or baking skills for this one. A bowl, a spoon, and a muffin tin are pretty much your entire toolkit. It’s the perfect recipe to make with kids or for when you need a dessert but don’t want to deal with a complicated process.
• The Perfect Balance of Sweet and Tart. The natural sweetness from the berries plays so nicely with the tangy Greek yogurt. You’ll notice it’s not overly sweet—it’s a refreshing, bright flavor that cleanses the palate rather than overwhelming it. A little goes a long way in satisfying that sweet tooth.
• Make-Ahead Magic. These cups are freezer heroes. You can whip up a batch on a Sunday and have a ready-to-go treat for the entire week. They’re perfect for portion control, for packing in lunch boxes (they’ll stay frozen for a few hours in an insulated bag), or for having something impressive on hand for unexpected guests.
• Endlessly Customizable. Honestly, this is more of a template than a rigid recipe. Not a fan of mixed berries? Use just strawberries or raspberries. Want to add some texture? A sprinkle of chia seeds or crushed graham crackers in the layers is fantastic. You can really make it your own.

Ingredients & Tools

• 500 g (about 2 cups) full-fat Greek yogurt
• 300 g (about 2 cups) mixed fresh or frozen berries (like strawberries, blueberries, raspberries)
• 2-3 tablespoons maple syrup or honey, divided
• 1 teaspoon pure vanilla extract
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch or arrowroot powder (optional, for a thicker compote)

Tools: A standard 12-cup muffin tin, paper or silicone muffin liners, a medium mixing bowl, a small saucepan, a spoon or spatula.

The trick is using full-fat Greek yogurt—it freezes with a much creamier, less icy texture than its low-fat counterparts. And for the berries, frozen work absolutely beautifully here, making this a year-round treat. The cornstarch is my little secret for a compote that holds its own and doesn’t make the yogurt watery.

Serves: 6 | Prep Time: 15 minutes | Cook Time: 5 minutes (for compote) | Total Time: 4+ hours (freezing)

Before You Start: Tips & Ingredient Notes

• Why Full-Fat Yogurt? This is non-negotiable for the best texture. The higher fat content prevents the cups from freezing into a solid, icy block. The result is a creamier, smoother bite that’s much more pleasant to eat. Trust me on this one.
• Fresh vs. Frozen Berries? You can honestly use either! Frozen berries are often more economical and are picked at their peak, so the flavor is fantastic. If using frozen, there’s no need to thaw them before making the compote—just add a minute or two to the cooking time.
• Sweetener Flexibility. I love the caramel notes of maple syrup, but honey works just as well. The amount is a guideline—taste your berries! If they’re very tart, you might want an extra drizzle. If they’re super sweet, you can scale it back. It’s all about your preference.
• The Cornstarch Trick. If you want a compote that’s more jam-like and less runny, the cornstarch is your friend. It helps thicken the berry juices so they stay in distinct swirls within the yogurt, creating beautiful layers and a better mouthfeel.

How to Make Frozen Yogurt Berry Cups

Serving Suggestions

Complementary Dishes

• A Light Summer Salad — The crisp, fresh flavors of a simple arugula salad with a lemon vinaigrette provide a wonderful savory contrast before diving into the cool, sweet cups.
• Grilled Chicken or Fish — These cups are a fantastic, light dessert to follow a protein-rich main course cooked on the grill, keeping the whole meal feeling fresh and balanced.

Drinks

• Sparkling Water with Lime — The effervescence cleanses the palate and enhances the fruity notes of the dessert without adding any competing sweetness.
• A Crisp White Wine — A glass of Sauvignon Blanc or Pinot Grigio, with its citrusy and acidic profile, echoes the tanginess of the yogurt and berries beautifully.

Something Sweet

• Dark Chocolate Shavings — For a truly decadent twist, sprinkle a few dark chocolate shavings over the top of the cups right before serving. The bitter chocolate against the sweet-tart yogurt is a match made in heaven.
• A Simple Shortbread Cookie — The buttery, crumbly texture of a shortbread cookie is the perfect thing to nibble on alongside the creamy frozen yogurt.

Top Mistakes to Avoid

• Mistake: Using watery or low-fat yogurt. This is the number one reason for an icy, disappointing texture. The fat is crucial for creaminess. I’ve messed this up before too, thinking I’d make it “lighter,” and ended up with something closer to a fruity ice cube.
• Mistake: Adding the compote while it’s too hot. If the berry mixture is hot, it will warm the yogurt, making it runny and potentially causing ice crystals to form. Patience is key—let that compote cool down completely.
• Mistake: Over-mixing the swirl. You want distinct ribbons of berry, not a homogeneously pink yogurt. A gentle marble is what you’re after. Over-mixing will just muddy the colors and textures.
• Mistake: Not letting them thaw slightly before eating. Biting into one straight from the freezer can be a tooth-aching experience. That 5-10 minute rest on the counter transforms them from a rock-hard disk into a creamy, dreamy dessert.

Expert Tips

• Tip: Add a textural element. For a bit of crunch, sprinkle a thin layer of crushed graham crackers, granola, or even chopped nuts between the yogurt layers. It creates a fantastic contrast to the smooth, frozen base.
• Tip: Use silicone liners for easy removal. While paper liners work, silicone muffin liners are a game-changer. The frozen cups pop out effortlessly without any tearing, making for a much prettier presentation.
• Tip: Get creative with flavors. Think beyond berries! A swirl of peanut butter and a drizzle of melted dark chocolate? A spoonful of passionfruit pulp? Some mashed ripe banana and a sprinkle of cinnamon? The possibilities are truly endless.
• Tip: Make them into bars. Don’t have a muffin tin? Press the yogurt and compote mixture into a lined loaf pan. Once frozen solid, you can slice it into elegant frozen yogurt bars.

FAQs

Can I use a different type of yogurt, like coconut or Skyr?
You absolutely can, but the texture will be different. Skyr is very low in fat, so the result will be icier—still tasty, but not as creamy. Coconut yogurt can work well, but check that it’s a thick, creamy variety. The freezing principle is the same: the higher the fat content, the creamier the final product. You might need to adjust the sweetener depending on the tartness of your chosen yogurt.

My compote is too runny. What can I do?
Don’t worry, this happens! If it’s already cooked and cooled, you can try stirring in an extra half-teaspoon of cornstarch slurry and heating it for another minute or two until it thickens. If you’re already done, just know your swirls might be a bit more integrated, but the flavor will still be great. For next time, remember the cornstarch is your best friend for a thicker consistency.

How long do they keep in the freezer?
They’ll keep perfectly for about 2-3 weeks. After a month, they might start to develop a little freezer burn or lose their optimal texture. For the best experience, try to enjoy them within the first couple of weeks. Make sure they’re stored in an airtight container or a well-sealed freezer bag to protect them.

Can I make this without any added sugar?
Yes, you can omit the maple syrup/honey. The sweetness will come solely from the natural sugars in the berries. The result will be much tarter, which some people really love! If your berries aren’t very sweet, you could add a mashed, very ripe banana to the yogurt base for natural sweetness, or a tiny pinch of stevia if you use it.

Why did my cups get freezer burn?
Freezer burn happens when air reaches the food. The most common cause is not storing them properly after the initial freeze. Once they are solid, transfer them from the muffin tin into a single layer in a tightly sealed freezer bag or an airtight container. This creates a protective barrier against the dry air of the freezer, keeping your cups fresh and delicious.