Ingredients
Scale
- 1 cup plain Greek yogurt
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon vanilla extract
- Optional: 2 tablespoons crushed almonds or granola for texture
- Parchment paper and a silicone mini muffin mold or ice cube tray
Instructions
- In a small bowl, whisk together yogurt, honey, and vanilla until smooth.
- Gently fold in the blueberries.
- Spoon the mixture into silicone molds or onto a parchment-lined tray, forming bite-sized portions.
- Freeze for at least 2 hours until firm.
- Remove bites from molds and store in an airtight container in the freezer for up to 2 weeks.
Notes
- Tip: For dairy-free, substitute coconut yogurt and maple syrup.
- If using frozen blueberries, thaw slightly and pat dry to reduce excess moisture.
- Skins may bleed slightly; this won’t affect flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Method: No-Cook, Freeze
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite (1/12 of recipe)
- Calories: 20 Kcal
- Sugar: 3g
- Sodium: 15mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 2mg
