Froyo fruit cups are three ingredients and one muffin tin. You spoon vanilla Greek yogurt into cupcake liners, press blueberries and raspberries on top, and freeze for at least two hours. That is the whole recipe.
The one thing that decides whether these work is the yogurt. Greek yogurt is thick, so it sets firm and holds the fruit instead of letting it sink. Regular thin yogurt freezes into icy shards.
A standard 12-cup muffin tin and 12 paper liners are all the equipment you need. No oven, no stove, no mixer.
Tips & Tricks
- Use paper liners, not foil or silicone. Paper peels away cleanly from frozen yogurt, and the others fight you.
- Fill each liner with a level 2 tablespoons of yogurt. A cookie scoop or measuring tablespoon keeps all twelve even.
- Press the fruit down slightly so it sits in the yogurt rather than balancing on top.
- Freeze the tin flat on a level shelf. A tilted tin gives you lopsided cups.
Step-by-Step Instructions
1. Line the muffin tin
Set 12 paper cupcake liners into the cups of a standard 12-cup muffin tin. Press each one down so it sits flat.
2. Add the yogurt
Spoon 2 tablespoons of vanilla Greek yogurt into the bottom of each liner. Level the top with the back of the spoon so the cups freeze evenly.
3. Top with the fruit
Scatter blueberries and raspberries over each cup and press them in gently. Mix the two berries or keep some cups all blueberry, whichever you like.
4. Freeze until firm
Slide the tin into the freezer and leave it for at least 2 hours. Doneness cue: the yogurt is white and matte, and a berry pressed with a fingertip does not move.
5. Peel and serve
Pull the paper liner off each cup before serving. If a liner sticks, warm it between your palms for a few seconds and it will slip off.
Variations
Strawberry version
swap the berries for sliced strawberries and use strawberry Greek yogurt. Same 2 tablespoons per cup and the same 2-hour freeze.
Mixed berry
add a few blackberries or a pinch of granola on top for crunch. Add granola just before serving, since it softens in the freezer.
Two-bite size
use a mini muffin tin and 1 tablespoon of yogurt per cup, then check them after 90 minutes.
How to Store Froyo Fruit Cups
Refrigerator
Do not store these in the fridge. They melt back to soft yogurt within about 20 minutes at room temperature.
Freezer
Keep the cups in their liners inside a sealed container for up to 1 month. Stack them with a sheet of parchment between layers so they do not fuse.
Reheating
There is nothing to reheat. Let a cup sit at room temperature for 3 to 5 minutes if it is too hard to bite.
Frequently Asked Questions
Q: Can I make froyo fruit cups with regular yogurt instead of Greek?
You can, but the cups come out icier and softer. If regular yogurt is what you have, strain it first for about 20 minutes in a paper-towel-lined sieve to thicken it.
Q: How do I get the paper liners off without tearing them?
Let the cup sit in your hand for 10 to 15 seconds, then peel from the top edge downward. The warmth of your hand loosens the paper. Running a damp finger along the seam also helps.
Q: Can I use frozen berries?
Yes. Add them straight from the freezer without thawing, and press them into the yogurt right away. Thawed berries release juice and make the cups watery.
Q: How long do they keep in the freezer?
About one month in a sealed container. Past that they pick up freezer odors and the berries start to dry out.
Q: Do I need a muffin tin, or can I use something else?
A muffin tin keeps the liners steady while the yogurt is still soft. Without one, set the filled liners on a small tray and carry it flat to the freezer so nothing tips.
Froyo Fruit Cups: 3-Ingredient Frozen Yogurt Bites
Creamy vanilla Greek yogurt frozen in cupcake liners with blueberries and raspberries. Three ingredients, no baking, and a two-hour freeze.
Ingredients
Instructions
- 1Line the muffin tin — Set 12 paper cupcake liners into the cups of a standard 12-cup muffin tin. Press each one down so it sits flat.
- 2Add the yogurt — Spoon 2 tablespoons of vanilla Greek yogurt into the bottom of each liner. Level the top with the back of the spoon so the cups freeze evenly.
- 3Top with the fruit — Scatter blueberries and raspberries over each cup and press them in gently. Mix the two berries or keep some cups all blueberry, whichever you like.
- 4Freeze until firm — Slide the tin into the freezer and leave it for at least 2 hours. Doneness cue: the yogurt is white and matte, and a berry pressed with a fingertip does not move.
- 5Peel and serve — Pull the paper liner off each cup before serving. If a liner sticks, warm it between your palms for a few seconds and it will slip off.
Maya writes about easy American cookies and bars, plus eggs and breakfast casseroles for busy mornings. She focuses on pantry-friendly ingredients, reliable bake times, and make-ahead steps that fit real weekday schedules. Her recipes keep instructions short and checkpoints clear so nothing gets overbaked or underdone.
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