Ingredients
- Fresh Blueberries: 2 cups (approximately 1 pint or 300-350g). Opt for ripe, firm blueberries. Wash them thoroughly and, most importantly, pat them completely dry. Wet blueberries will make the yogurt slide off.
- Plain Greek Yogurt: 1.5 cups (about 360g). Full-fat Greek yogurt will yield the creamiest results and freeze best, but low-fat or non-fat will also work. Plain is essential so you can control the sweetness and flavor.
- Sweetener (Optional but Recommended): 2-4 tablespoons of maple syrup, honey, or agave nectar. Adjust to your taste preference and the natural sweetness of your blueberries. You can also use a powdered low-carb sweetener like erythritol or monk fruit for a sugar-free version.
- Vanilla Extract (Optional): 1 teaspoon. This adds a lovely depth of flavor and a hint of warmth that complements the yogurt and blueberries beautifully.
- Lemon Zest (Optional): 1/2 teaspoon. A little fresh lemon zest brightens up the flavors and adds a lovely zing.
Instructions
- Prepare Your Freezing Station: Line a baking sheet or large tray with parchment paper or a silicone baking mat. This is crucial to prevent the yogurt-coated blueberries from sticking. Ensure the tray fits comfortably in your freezer.
- Wash and Dry Blueberries: Gently wash your fresh blueberries under cool running water. Spread them out on a clean kitchen towel or paper towels and pat them thoroughly dry. This step is vital; if the blueberries are wet, the yogurt won’t adhere properly and will slide off.
- Prepare the Yogurt Mixture: In a medium-sized mixing bowl, combine the plain Greek yogurt, your chosen sweetener (start with 2 tablespoons and add more if desired after tasting), vanilla extract (if using), and lemon zest (if using). Stir well with a spatula or spoon until everything is smooth and well incorporated. Taste the mixture and adjust sweetness if necessary. You want it to be pleasantly sweet, as freezing can dull flavors slightly.
- Dip the Blueberries: Now for the fun part! You have a couple of methods for coating your blueberries:
- Toothpick Method (Recommended for less mess): Insert a toothpick into a blueberry. Dip it into the yogurt mixture, swirling to coat it evenly. Allow any excess yogurt to drip off back into the bowl.
- Drop and Roll Method: Drop a few blueberries at a time into the yogurt mixture. Use a fork or a small spoon to toss them gently until fully coated. Lift them out one by one, allowing excess yogurt to drip off.
- Arrange on Baking Sheet: Carefully place each yogurt-coated blueberry onto the prepared parchment-lined baking sheet. Ensure they are in a single layer and not touching each other. If they touch, they’ll freeze together into a clump.
- First Freeze (Flash Freeze): Place the baking sheet with the coated blueberries into the freezer. Let them freeze until solid, which typically takes about 1-2 hours. This initial “flash freeze” prevents them from sticking together when you transfer them for long-term storage.
- Transfer for Storage (Optional but Recommended): Once the bites are completely frozen solid, you can gently peel them off the parchment paper and transfer them to an airtight, freezer-safe container or a zip-top freezer bag. This saves freezer space and keeps them fresh.
- Enjoy! Your Frozen Yogurt Blueberry Bites are ready to be enjoyed straight from the freezer.
Nutrition
- Serving Size: One Normal Portion
- Calories: 70-100