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A hand holds a square piece of pistachio fudge with a bite taken out of it, reminiscent of Pistachio Yogurt Bites. More pieces topped with chopped pistachios are scattered on parchment paper in the background.
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Pistachio Yogurt Bites

These Pistachio Yogurt Bites are made with just four ingredients and take minutes to throw together. They're naturally sweetened with Medjool dates, packed with protein, and only 60 calories a bite.
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast, Dessert, Snack
Diet: Gluten Free, Vegetarian
Servings: 12 bites
Author: The Modern Nonna

Equipment

Ingredients

Instructions

  • Add the yogurt, Medjool dates (pitted), pistachios, and vanilla protein powder to a blender.
    A close-up of a blender cup filled with yogurt, pistachios, and protein powder—perfect for Pistachio Yogurt Bites—held by a hand with light pink nail polish. In the background, baked goods sit on shelves above a wooden table.
    • Nonna's Tip: Soften your dates by soaking them in warm water for 5-10 minutes so they blend more smoothly.
  • Blend until completely smooth. Pour into a silicone mold, mini muffin tray, or a parchment-lined pan.
    A thick yellow batter for Pistachio Yogurt Bites is being poured from a bowl into the square cavity of an orange silicone mold tray labeled "joie," set on a wooden surface.
  • Freeze for at least 4 hours, or overnight.
    A hand holds a brown silicone mold with nine square cavities filled with a light yellow, speckled mixture, likely Pistachio Yogurt Bites, on a wooden surface.
  • Pop them out and transfer to a zip-top bag or airtight container. Keep frozen until ready to eat.
    A hand holds a square piece of pistachio fudge with a bite taken out of it; more Pistachio Yogurt Bites topped with chopped pistachios are arranged on brown parchment paper in the background.

Notes

  • Dates: Medjool dates are the best choice here—softer, sweeter, and creamier than regular dates. Don't forget to remove the pits before blending!
  • Protein powder: I use FlavCity vanilla protein. Any vanilla protein powder works—just taste your blend before freezing and adjust flavor and sweetness as needed.
  • Yogurt: Full-fat Greek yogurt gives the creamiest result. Low-fat and plant-based yogurts are great alternatives as well. 
  • Pistachios: Raw, unsalted is the way to go to keep these on the lighter side.
  • Gluten-free: These are naturally gluten-free. Double-check your protein powder label to be safe.
  • Storage: Keep in an airtight container or zip-top bag in the freezer for up to 3 months. 

Nutrition

Serving: 1 bite | Calories: 60kcal | Carbohydrates: 6g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 6mg | Sodium: 13mg | Potassium: 114mg | Fiber: 1g | Sugar: 4g | Vitamin A: 28IU | Vitamin C: 0.3mg | Calcium: 39mg | Iron: 0.2mg
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