Start by rinsing 1 cup of fresh raspberries under cold water. In a blender, combine the raspberries and blend on high until fully smooth, about 30 seconds. For a seedless texture, strain the puree through a fine-mesh sieve into a bowl, pressing gently with a spatula.

In a mixing bowl, add 1 cup of Greek yogurt to the raspberry puree. Gently fold the ingredients together using a spatula until fully incorporated, ensuring no raspberry streaks remain.

Next, add 2 tablespoons of honey or maple syrup to the mix, adjusting the sweetness based on your preference. Stir until the sweetener is completely blended in.

Spoon the raspberry-yogurt mixture into silicone molds or ice cube trays. Fill each cavity evenly, tapping the molds gently on the counter to release any air bubbles trapped inside.

Place the filled molds in the freezer, ensuring they sit flat to prevent spills. Allow them to freeze for at least 4 hours or until they are completely solid.

Once frozen, gently remove the yogurt bites from the molds by pressing or twisting them from the sides.