Ingredients
Method
- Line a mini muffin tin with paper liners or lightly grease with coconut oil.
- In a bowl, mix yogurt and honey until smooth.
- Mash half of the blueberries, leaving the rest whole.
- Fill molds halfway with yogurt mixture.
- Add mashed blueberries on top.
- Use a toothpick to gently swirl yogurt and blueberries.
- Freeze for 2–3 hours until solid.
- Remove from molds and store in an airtight container.
Notes
Use unsweetened yogurt for best results. Greek yogurt increases protein content. Allow bites to sit at room temperature for 5–10 minutes before eating for best texture.
