The perfect summer dessert for hot summer days. If you’re a fan of the combination of chocolate and raspberries, make a batch of these to keep on hand for a refreshing, healthy, bite-sized treat.


  • 1 pint of fresh raspberries
  • 1/3 cup vanilla yogurt
  • 1/2 cup chocolate chips


  1. Rinse fresh raspberries and pat dry with a paper towel. Make sure the raspberries are not overly ripe and falling apart. Let them sit and dry a bit, while you cover a baking sheet pan with parchment paper.
  2. Using a toothpick or your finger, dip the raspberries, one at a time into the yogurt to coat. Place each raspberry on the parchment-lined sheet pan. Once all the raspberries are coated, place in the freezer for approximately 20 minutes for the yogurt to harden.
  3. Melt the chocolate chips in the microwave in intervals of 20-30 seconds, or over a double boiler, a heat-safe bowl or pot over a larger pot of simmering water, on the stovetop. Chocolate should be melted and thin enough to drizzle.
  4. Remove the pan of yogurt covered berries from the freezer. Drizzle the chocolate with a teaspoon over each raspberry, or dip each berry into the melted chocolate until covered. Return each berry to the parchment-lined tray and place back in the freezer until chocolate has set and enjoy! If you store them in the freezer for longer, let them sit at room temperature for 3-5 minutes before enjoying.


  • Consider using a 0% fat Greek or Icelandic yogurt for less saturated fat and a protein boost
  • If you want to make it dairy-free, consider using a plant-based yogurt
  • For more antioxidants, consider using dark chocolate chips of at least 70% cacao
  • Berries will last approximately 2 weeks in the freezer.