Ingredients
Scale
- 1 cup Greek yogurt
- 2 tbsp honey or maple syrup
- 1/2 tsp vanilla extract
- 1/2 cup blueberries
- 1 tsp lemon juice
- 1 tsp cornstarch (optional)
Instructions
- In a small saucepan, combine blueberries, honey, and lemon juice. Cook over medium heat for about 5 minutes until softened. If desired, add dissolved cornstarch to thicken the mixture. Allow it to cool completely.
- In a mixing bowl, combine Greek yogurt and vanilla extract until smooth. Adjust sweetness if needed.
- Spoon yogurt into silicone molds about three-quarters full and top with cooled blueberry compote. Use a toothpick to create a marbled effect.
- Freeze for at least 3 hours until solid. Remove from molds before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 yogurt bite (30g)
- Calories: 45
- Sugar: 4g
- Sodium: 15mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 5mg