Ingredients
Method
Preparation
- In a small saucepan, combine blueberries, honey, and lemon juice over medium heat and simmer for 5 minutes until blueberries soften.
- Stir gently to burst the blueberries and release their juice until they become glossy and slightly thickened.
- If using, dissolve cornstarch in a little water and stir into blueberry mixture to thicken. Remove from heat and let cool completely.
- Mix Greek yogurt and vanilla extract in a bowl until smooth. Adjust sweetness with additional honey or maple syrup as desired.
- Spoon yogurt into silicone molds or mini muffin tins, filling about three-quarters full.
- Add a spoonful of cooled blueberry compote on top of each yogurt portion and swirl gently with a toothpick.
Freezing
- Freeze molds for at least 3 hours until solid.
- Remove frozen bites from molds and store in an airtight container in the freezer.
Serving
- Let frozen bites sit at room temperature for 2–3 minutes before eating for the best texture.
Notes
Store in an airtight container layered with parchment paper to prevent sticking. They will keep well for up to 2 months. For variations, try using strawberries or a mix of berries.
