Ingredients
Scale
- 1 cup fresh or frozen blueberries
- 2 cups Greek yogurt (full-fat or fat-free)
- 2 tablespoons honey or agave syrup (optional for added sweetness)
- 1 teaspoon vanilla extract
- 3 tablespoons honey for swirling
- Mini muffin liners or silicone molds
- Optional toppings: chopped nuts, shredded coconut, mini chocolate chips
Instructions
- In a small saucepan, combine blueberries with 1 tablespoon of honey or syrup. Cook over medium heat until the blueberries burst and form a thick sauce, about 5-7 minutes. Let it cool slightly, then blend until smooth using an immersion blender or regular blender.
- In a mixing bowl, combine Greek yogurt, vanilla extract, and remaining honey or syrup. Stir well until smooth, creating a creamy yogurt base.
- Line a mini muffin tin or silicone molds with mini cupcake liners. Spoon a layer of yogurt into each cup, then add a dollop of blueberry puree on top. Use a toothpick or skewer to gently swirl the blueberry sauce into the yogurt for a marbled effect.
- Place the tray in the freezer for at least 2-3 hours or until fully frozen. Let sit at room temperature for a few minutes before serving to soften slightly.
Notes
- Use high-quality Greek yogurt for a richer texture.
- For vegan options, substitute dairy yogurt with coconut or almond yogurt.
- Adjust sweetness by adding more or less honey as preferred.
- Experiment with different toppings like nuts, coconut, or chocolate chips for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack, Dessert
- Method: Freezing, No-Bake
- Cuisine: Healthy, American
- Diet: Gluten-Free, Vegetarian, Nut-Free (if toppings are nuts)
Nutrition
- Serving Size: 1 bite
- Calories: 50 Kcal
- Sugar: 5g
- Sodium: 20mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg