Blueberry Greek Yogurt Bites (Print Version)

Creamy frozen Greek yogurt bites with fresh blueberries and honey

# What You'll Need:

→ Yogurt Mixture

01 - 1 cup plain Greek yogurt, preferably whole milk
02 - 2 tablespoons honey or pure maple syrup
03 - 1/2 teaspoon pure vanilla extract

→ Fruit

04 - 1 cup fresh blueberries, washed and patted dry

→ Optional Garnish

05 - 1 tablespoon finely chopped nuts such as almonds or pistachios
06 - 1 tablespoon unsweetened shredded coconut

# Directions:

01 - Line a baking sheet or large plate with parchment paper or a silicone baking mat to prevent sticking during freezing.
02 - In a medium bowl, combine Greek yogurt, honey or maple syrup, and vanilla extract. Whisk until completely smooth and evenly incorporated.
03 - Using a spoon, drop rounded mounds approximately 1 tablespoon each onto the prepared baking sheet, leaving small gaps between each portion.
04 - Gently press 2 to 3 blueberries into the center of each yogurt mound, ensuring they are partially submerged for stability.
05 - If using, sprinkle chopped nuts or shredded coconut evenly over the top of each bite for added texture and flavor.
06 - Transfer the baking sheet to the freezer and chill for at least 2 hours, or until the bites are completely solid and hold their shape.
07 - Once fully frozen, remove the bites from the baking sheet and transfer to an airtight container. Keep stored in the freezer until ready to serve.

# Expert Tips:

01 -
  • They satisfy that afternoon sugar craving without the crash that hits you twenty minutes later
  • You can literally make them in ten minutes while waiting for your coffee to brew
  • The texture transforms from creamy frozen yogurt to something almost like ice cream truffles
02 -
  • The first time I made these, I didn't space them far enough apart and ended up with a frozen yogurt slab I had to chisel apart
  • Letting them sit for just 2 minutes before eating makes all the difference between rock hard and perfectly creamy
03 -
  • If your yogurt is especially thin, let it drain in a cheesecloth for 30 minutes to prevent icy pockets
  • Room temperature blueberries slide in more easily than cold ones straight from the fridge

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