In a medium bowl, combine the Greek yogurt, freshly grated lemon zest, honey, and vanilla extract. Stir gently until the honey is fully incorporated and the mixture is smooth and uniform—you want the lemon zest distributed evenly throughout for consistent flavor in every bite. The tanginess of Greek yogurt provides a perfect base for the bright lemon notes.

Gently fold the raspberries into the yogurt mixture from Step 1, being careful not to crush them too much—you want some whole berries for texture and visual appeal, though a few broken pieces are fine. Divide the mixture evenly among 24 mini-muffin cups, filling each about three-quarters full. I find it helpful to use a small cookie scoop or spoon to ensure consistent portions that freeze evenly.

Place the filled muffin tin in the freezer and freeze for 2 to 4 hours, or until the bites are completely firm throughout. You can check by gently pressing the top of one bite—it should feel solid with no soft spots. Once frozen solid, you can pop them out of the muffin cups and store them in an airtight container in the freezer for up to two weeks.

Remove the frozen yogurt bites from the freezer and let them sit at room temperature for about 5 minutes before eating. This brief rest allows the exterior to soften slightly while keeping the interior frozen, creating a creamy, pleasant texture that's easy to bite through. I like this timing because it gives you that satisfying frozen yogurt texture without the ice-hard bite of eating them straight from the freezer.