🫐 Frozen Blueberry Yogurt Clusters
Ingredients
Fresh Blueberries: 1 to 2 cups (washed and dried thoroughly).
Greek Yogurt: 1 cup (plain or vanilla).
Sweetener: 1-2 tablespoons of honey or maple syrup (or the powdered sweetener shown in your image).
Vanilla Extract: 1 teaspoon.
Optional: A pinch of salt to enhance the flavor.
Instructions
Prep the Mix: In a medium bowl, whisk together the Greek yogurt, sweetener, and vanilla extract until smooth.
Coat the Berries: Fold the fresh blueberries into the yogurt mixture. Gently stir until every berry is generously coated.
Scoop & Cluster: Line a baking sheet or large plate with parchment paper. Use a spoon to scoop small “clusters” (about 5-8 berries each) onto the paper.
Freeze: Place the tray in the freezer for at least 2 to 3 hours, or until the clusters are completely firm and frozen.
Serve: Once frozen, peel them off the parchment paper. Eat them immediately or store them in a freezer-safe bag for a quick snack later.
💡 Pro-Tips for Success
Dry the Berries: Make sure your blueberries are completely dry after washing. If they are wet, the yogurt won’t stick well and you’ll get icy crystals.
Yogurt Choice: Using Full-Fat Greek Yogurt results in a creamier texture that is less likely to turn into a “hard ice” block.
Chocolate Version: For an extra treat, you can melt some dark chocolate with a teaspoon of coconut oil and drizzle it over the frozen clusters before a final 10-minute chill.