Ingredients
Scale
- 1 cup fresh blueberries
- 2 cups Greek yogurt (preferably full-fat or vanilla-flavored)
- 2 tablespoons honey or maple syrup (optional)
- 1 teaspoon vanilla extract
- Mini muffin liners or silicone molds
- Fresh mint leaves (for garnish, optional)
Instructions
- Begin by blending half of the blueberries until smooth to create blueberry puree.
- In a bowl, combine Greek yogurt, honey (or maple syrup), and vanilla extract, mixing until smooth.
- Gently fold the blueberry puree into the yogurt mixture to create a swirled effect, avoiding overmixing.
- Line muffin tins or molds with paper liners and spoon the swirled yogurt into each, filling just to the top.
- Freeze for at least 4 hours or until completely firm. Briefly running warm water around molds helps with removal.
Notes
- Replace blueberries with strawberries or raspberries for different flavor variations.
- Add lemon juice to yogurt for a tangy twist.
- Use coconut yogurt for a dairy-free alternative.
- Top with granola before freezing for added crunch.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Snacks, Dessert
- Method: Freezing, No-bake
- Cuisine: Healthy, American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 piece
- Calories: 55 Kcal
- Sugar: 6g
- Sodium: 20mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg