Description
Delicious and healthy blueberry yogurt bites that are perfect for snacking or dessert.
Ingredients
Scale
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar or honey (adjust to taste)
- 1 tablespoon water
- 1 teaspoon lemon juice
- 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thicker swirl)
- 2 cups Greek yogurt, plain or vanilla (full-fat or 2% recommended for creaminess)
- 2–3 tablespoons honey or maple syrup, to taste
- 1 teaspoon pure vanilla extract (omit if using vanilla yogurt)
- A small pinch fine sea salt
- 1/2 cup granola or crushed digestive biscuits/graham crackers (optional, for crunch)
- 2 tablespoons finely chopped nuts (almonds, pistachios, pecans, or walnuts; optional)
- 1–2 tablespoons shredded coconut, unsweetened or lightly sweetened (optional)
- Nonstick cooking spray or neutral oil for greasing molds (if using silicone not strictly needed)
- Silicone mini muffin pan, silicone candy molds, or a parchment-lined baking tray
Instructions
- In a small saucepan, combine blueberries, sugar or honey, and water.
- Set over medium heat and cook, stirring occasionally, until the berries begin to burst and release their juices, about 5–7 minutes.
- Gently mash some of the berries with the back of a spoon or a fork to create a saucy texture, leaving some pieces whole for visual appeal.
- Stir in the lemon juice. Taste and adjust sweetness if needed.
- If you prefer a thicker swirl, reduce heat to low, stir in the cornstarch slurry, and cook 1–2 more minutes until slightly thickened.
- Remove from heat and stop when you see distinct purple swirls running through the white yogurt.
- Reserve the remaining blueberry sauce for a more intense swirl on top.
- Spoon the swirled yogurt into each mold cavity, filling almost to the top. If using a tray, spread the yogurt mixture evenly over the prepared base, about 1–1 cm thick.
- Add small dollops of the reserved blueberry sauce over the top of each bite.
- Use a toothpick, skewer, or the tip of a knife to gently drag through the dollops and create additional swirls and patterns on the surface.
- If desired, sprinkle a few extra granola clusters, nuts, or coconut on top for texture and visual contrast, pressing them very lightly into the yogurt.
- Transfer the baking sheet with the molds or tray to the freezer.
- Freeze until the bites are completely firm, at least 3–4 hours; for best texture and shape, freeze overnight.
- Once fully frozen, carefully pop each bite out of the silicone molds. If using a tray, lift the slab out using the parchment overhang, place on a cutting board, and cut into bite-size squares or bars.
- For a softer, creamier bite, let the yogurt bites sit at room temperature for 3–5 minutes before serving.
- Arrange on a chilled plate or platter for snacking or dessert.
- Optionally drizzle with a touch of honey and garnish with a fresh blueberry or a small mint leaf on each for presentation.
- Place the frozen bites in a single layer on a parchment-lined tray and freeze again for 30 minutes if they have softened while unmolding.
- Transfer the hardened bites to an airtight container or freezer bag, separating layers with parchment paper to prevent sticking.
- Store in the freezer for up to 2–3 weeks for best flavor and texture.
Notes
- The recipe can be adjusted based on the sweetness preference.
- Extra toppings can be added according to your taste.
- Make sure the yogurt is thick for better consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Snacks
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 50
- Sugar: 4g
- Sodium: 30mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg