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Frozen yogurt bites with blueberries and a light scattering of culinary lavender on a ceramic plate.

Lavender Honey Frozen Yogurt Bites

Small frozen yogurt bites sweetened with honey and lightly flavoured with culinary lavender. Each bite holds a blueberry or raspberry, adding a little fruit to this simple freezer dessert.
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Prep Time 10 minutes
Freeze 3 hours
Total Time 3 hours 10 minutes
Servings: 12 small bites
Course: Dessert, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g Thick plain full-fat yogurt such as Greek yogurt or strained yogurt
  • 1 tbsp Runny honey
  • 1/4 tsp Dried culinary English lavender flowers (Lavandula angustifolia) lightly crushed
  • 12 Fresh blueberries or small raspberries washed and thoroughly dried

Equipment

  • Kitchen scales
  • Measuring spoons
  • Small bowl
  • Spoon or small whisk
  • Mortar and pestle or a spoon for crushing the lavender
  • 12-cavity silicone mini muffin mould approximately 20–25 ml per cavity
  • Small tray or board that fits in the freezer
  • Freezer-safe lidded container
  • Freezer

Method
 

  1. Place the silicone mould on a small tray or board so it stays level when moved. Make space for it in the freezer.
  2. Wash the berries and dry thoroughly. Lightly crush the measured lavender flowers with a mortar and pestle or the back of a spoon.
  3. Stir the yogurt, honey and lavender together until evenly combined. Taste and add a little extra honey if preferred, remembering that sweetness is less noticeable once frozen.
  4. Divide the mixture between 12 small mould cavities, leaving a little space for the fruit. Press one blueberry or small raspberry into each portion and smooth the yogurt around it.
  5. Cover without touching the surface and freeze for approximately 3 hours, or until completely firm. Larger or deeper moulds may take longer.
  6. Gently release the frozen bites from the silicone mould. Transfer any you are keeping to a freezer-safe lidded container and return to the freezer promptly.
  7. Remove only the amount you plan to serve. Let stand for about 5 minutes, or until slightly softened but still holding their shape, then enjoy immediately.

Notes

Lavender: Use culinary English lavender flowers and measure lightly. Start with the stated amount; the flavour varies between batches. Do not substitute lavender essential oil.
Yogurt: Thick, full-fat yogurt gives a less icy result than thin or low-fat yogurt. These bites still freeze firmly and will not have the soft texture of churned ice cream.
Honey: Liquid honey mixes most easily into cold yogurt. Do not give honey-containing bites to children under 12 months.
Fruit: Dry the washed berries well to avoid extra surface ice. Use small berries that fit comfortably inside the moulds.
Dairy-free option: Use a thick, unsweetened plant-based yogurt suitable for freezing. Texture varies between products. For a vegan version, also replace the honey with maple syrup.
Freezer storage: Keep in a sealed container at −18°C or below. Aim to enjoy within one month for best texture and flavour; this is a quality guideline. Label with the preparation date.
Serving: Let the bites soften slightly before eating rather than biting into them rock-hard. They melt quickly, so serve small amounts at a time. Do not refreeze portions that have fully thawed or been served.
Allergens: Contains milk when made with dairy yogurt. Plant-based alternatives may contain soy, nuts or other allergens; check the label.