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Ingredients
Scale
- 1 cup Greek yogurt (full-fat for creaminess)
- 1/2 cup blueberries (fresh or frozen)
- 2 tbsp honey or maple syrup
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
- 1 tsp cornstarch (optional, for thickening the blueberry compote)
Instructions
- Combine blueberries, honey, and lemon juice in a saucepan; simmer for 5 minutes until softened.
- Mix Greek yogurt with vanilla extract until smooth. Adjust sweetness if needed.
- Spoon yogurt into molds, filling three-quarters full.
- Add cooled blueberry compote to each mold and swirl together.
- Freeze for at least 3 hours until solid.
- Pop yogurt bites from molds and store in an airtight container.
Notes
Use full-fat Greek yogurt for a richer flavor and texture.
You can substitute Greek yogurt with almond or coconut yogurt for a dairy-free option.
Try using different fruits for the compote, such as strawberries or raspberries.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 100
- Sugar: 10
- Sodium: 40
- Fat: 2.5
- Saturated Fat: 1.5
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 1
- Protein: 4
- Cholesterol: 5