Line a rimmed, freezer-safe baking sheet with parchment or a silicone mat, then slide it into the freezer for 5 minutes. The pre-chill starts setting the yogurt on contact so it doesn’t spread all over.

Whisk your Greek yogurt in a bowl until smooth. If you like things a little sweeter, drizzle in a tablespoon of honey or maple syrup. Sugar lowers the freezing point and keeps the bites creamy rather than icy.

Extra creamy hack: If your yogurt is thin, let it drain in a fine-mesh strainer or coffee filter for 30 minutes to remove extra whey.

Pull the cold tray out of the freezer. Use a 1-ounce cookie scoop (about 2 tablespoons) to drop neat mounds of yogurt onto the sheet, leaving space between each one. A scoop makes identical rounds that freeze evenly.

Fun shapes: Silicone muffin liners or mini ice cube molds also work and pop out perfectly.

Pat your berries dry so no rogue water crystals form, then press a few blueberries and strawberry pieces into each yogurt mound. Sprinkle granola on top for crunch. Toasted granola stays crispest, but any favorite mix-in works.

Mix-and-match ideas: freeze-dried raspberries, mini chocolate chips, or a swirl of peanut butter for a PB&J vibe.

Cover the tray loosely with parchment or plastic wrap to keep out freezer smells. Lay it completely flat in the freezer and chill until the bites are solid, about 2 to 4 hours depending on your freezer. If you want grab-and-go pops for kids, slide a toothpick or small popsicle stick into each mound after the first 30 minutes when the yogurt is half-set.

Let the bites sit on the counter for 1 to 2 minutes so they soften to an ice-cream texture, then enjoy. For storage, stack them in an airtight container with parchment between layers, press out excess air and freeze for up to 2 weeks. The flavor is best in the first week so I like to make smaller batches often.