Ingredients
Scale
- 1 cup Greek yogurt (full-fat or low-fat)
- 1 cup fresh blueberries
- 2 tablespoons honey or maple syrup (optional, for added sweetness)
- 1 teaspoon vanilla extract
- 2 tablespoons granola (optional, for crunch)
Instructions
- In a small saucepan, combine blueberries and honey. Cook over medium heat until blueberries burst and the mixture thickens, about 5-7 minutes. Let it cool slightly.
- In a bowl, mix Greek yogurt, vanilla extract, and optional honey or maple syrup until smooth and creamy.
- Gently swirl half of the blueberry compote into the yogurt to create a beautiful marbled effect. Reserve the remaining blueberry mixture for layering or topping.
- Spoon the yogurt mixture into silicone molds or ice cube trays. Add a teaspoon of the remaining blueberry compote on top and swirl gently with a toothpick. Sprinkle with granola if desired.
- Place the mold in the freezer for at least 4 hours or until fully frozen. For quicker results, chill in the refrigerator for 2-3 hours, but freezing provides a more solid bite.
Notes
- Use frozen blueberries: Thaw thoroughly and drain excess moisture before cooking to prevent watery mixture.
- Vegan option: Substitute Greek yogurt with plant-based yogurt like coconut or almond yogurt, and replace honey with maple syrup.
- Storage: Keep in an airtight container in the freezer for up to 2 weeks. Wrap individual portions with plastic wrap for better preservation.
- Enhancements: Add chopped nuts, shredded coconut, or extra granola on top for added crunch and flavor.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Snacks, Desserts
- Method: Freezing
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 2 bites (about 50g)
- Calories: 50 kcal Kcal
- Sugar: 5g
- Sodium: 15mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg