Ingredients
Scale
- 1 cup fresh blueberries (or frozen blueberries, thawed)
- 2 cups Greek yogurt (preferably plain or vanilla)
- 2 tablespoons honey (or maple syrup for natural sweetness)
- 1 teaspoon vanilla extract (optional for added flavor)
- Mini muffin liners or silicone molds
- Fresh mint or extra blueberries for garnish (optional)
Instructions
- Combine 1/2 cup of blueberries with 1 tablespoon honey in a small blender and blend until smooth to make the blueberry puree.
- In a bowl, mix 2 cups Greek yogurt, 1 tablespoon honey, and 1 teaspoon vanilla extract until well combined.
- Fill each muffin liner or silicone mold halfway with the yogurt mixture. Add a small spoonful of blueberry puree on top of each. Use a toothpick to swirl the puree into the yogurt for a marbled effect.
- Place the molds in the freezer and freeze for at least 4 hours or until completely frozen and firm.
Notes
- Use thawed frozen blueberries, ensuring they are drained to prevent excess moisture.
- Store the bites in an airtight container in the freezer for up to 2 months.
- Feel free to customize with other fruits like strawberries or raspberries, and add toppings like nuts or granola before freezing.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Snack, Dessert
- Method: Freezing
- Cuisine: American
- Diet: Gluten-Free, Low Sugar, Vegetarian
Nutrition
- Serving Size: 1 bite (about 20 grams)
- Calories: 25 kcal Kcal
- Sugar: 3 g
- Sodium: 10 mg
- Fat: 1 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.2 g
- Protein: 1 g
- Cholesterol: 0 mg