Ingredients
Equipment
Method
- Cook blueberries and lemon juice in a small saucepan until broken down (about 5 minutes). Add honey if desired. Cool.
- Combine Greek yogurt, honey, and vanilla extract in a medium bowl until smooth.
- Layer yogurt and blueberry puree in silicone molds or mini muffin tin, swirling gently with a toothpick.
- Freeze for 2–3 hours or until firm.
- Pop bites out of molds and store in an airtight container in the freezer for up to 2 weeks.
Notes
For variety, swap blueberries for strawberries, raspberries, or mango. Sprinkle with granola before freezing for added texture.
