pistachio matcha berry bites

Line a mini muffin tin with 18 paper liners. Place the yogurt in a medium bowl. Add the protein powder, a few teaspoons at a time, whisking between each addition until smooth. Stir in the lime zest and a pinch of salt. Evenly divide the yogurt among the lined wells, about 1 level tablespoon per well.

Gently tap the muffin tin on your work surface to flatten the tops of each yogurt cup. Dot each with chopped strawberries, blueberries, and pistachios, gently pressing the ingredients into the yogurt slightly so that they adhere once frozen. Freeze until the yogurt is solid, about 2 hours. Drizzle with melted chocolate, if using, and refreeze until ready to serve.