Description

These Blueberry Swirl Yogurt Bites are a refreshing and healthy frozen treat combining creamy Greek yogurt with a vibrant blueberry swirl. Enhanced with a hint of honey and vanilla, and optionally layered with crunchy granola or nuts, these bite-sized snacks are perfect for a guilt-free dessert or snack. Made in silicone molds or mini muffin pans, they freeze solid for a creamy, flavorful bite that melts in your mouth, ideal for warm days or anytime you crave something cool and fruity.

Ingredients

Scale

Blueberry Swirl

1 cup fresh or frozen blueberries
2 tablespoons granulated sugar or honey (adjust to taste)
1 tablespoon water
1 teaspoon lemon juice
1/2 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thicker swirl)

Yogurt Base

2 cups Greek yogurt, plain or vanilla (full-fat or 2% recommended for creaminess)
2–3 tablespoons honey or maple syrup, to taste
1 teaspoon pure vanilla extract (omit if using vanilla yogurt)
1 small pinch fine sea salt

Assembly (Optional Crunchy Base and Topping)

1/2 cup granola or crushed digestive biscuits/graham crackers (optional, for crunch)
2 tablespoons finely chopped nuts (almonds, pistachios, pecans, or walnuts; optional)
1–2 tablespoons shredded coconut, unsweetened or lightly sweetened (optional)
Nonstick cooking spray or neutral oil for greasing molds (if using silicone not strictly needed)

Equipment

Silicone mini muffin pan, silicone candy molds, or a parchment-lined baking tray

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Instructions

Prepare the blueberry swirl: In a small saucepan, combine the blueberries, sugar or honey, and water. Cook over medium heat, stirring occasionally, until the berries burst and release their juices, about 5–7 minutes. Gently mash some berries with a spoon or fork to create a saucy texture while leaving some whole pieces for visual appeal. Stir in lemon juice and adjust sweetness to taste. For a thicker swirl, stir in cornstarch slurry and cook on low for 1–2 more minutes until slightly thickened. Remove from heat and cool completely to room temperature; refrigerate for 10–15 minutes to speed cooling.
Prepare the yogurt base: In a medium bowl, add Greek yogurt. Stir in honey or maple syrup, vanilla extract (if using plain yogurt), and a pinch of salt. Whisk until smooth, creamy, and glossy. Taste and adjust sweetness as freezing dulls sweetness slightly.
Prepare the molds or tray: Place silicone mini muffin pans or candy molds on a baking sheet for stability if used. Lightly spray molds with nonstick spray or rub a drop of neutral oil and wipe excess to ease unmolding. If using a baking tray, line it with parchment paper with overhang to lift out and cut later.
Prepare optional crunchy base: In a small bowl, mix granola, crushed biscuits, chopped nuts, and shredded coconut if using. For cohesion, drizzle 1–2 teaspoons melted coconut oil or butter and mix. Spoon about 1 teaspoon into each mold bottom and press to form thin layer, or spread evenly in a tray and lightly press.
Swirl the blueberry into the yogurt: Ensure blueberry sauce is fully cooled. Add half the sauce to the yogurt and fold gently to create distinct purple swirls without fully mixing. Reserve remaining sauce for topping.
Fill the molds: Spoon swirled yogurt into each mold cavity, almost to the top, or spread evenly 1–1.5 cm thick in the tray. Add small dollops of reserved blueberry sauce on top and use a toothpick or knife tip to create additional swirls. Optionally, sprinkle extra granola, nuts, or coconut on top and press lightly.
Freeze the yogurt bites: Transfer molds or tray to freezer. Freeze until firm, at least 3–4 hours or preferably overnight. Once frozen, pop out bites from molds carefully or lift slab from tray using parchment and cut into squares.
Serve: Let bites sit at room temperature 3–5 minutes for creamier texture before serving. Arrange on chilled plate and optionally drizzle with honey and garnish with fresh blueberry or mint leaf.
Storage: If bites soften while unmolding, freeze on parchment-lined tray for 30 minutes to re-harden. Store bites in airtight container or freezer bag separated by parchment paper layers. Keep in freezer up to 2–3 weeks for best quality.

Notes

Use full-fat or 2% Greek yogurt for best creaminess; non-fat yogurts may freeze too hard and icy.
Adjust sweetness in blueberry swirl and yogurt to taste; freezing dulls sweetness slightly, so prepare slightly sweeter than desired.
For thicker blueberry swirl, use cornstarch slurry as instructed, but it’s optional.
Optional crunchy layer adds texture but can be omitted for simpler bites.
Silicone molds make unmolding easier; if not available, use parchment-lined tray to freeze and cut.
Store leftovers in freezer for up to 2–3 weeks; allow to thaw slightly before eating for best texture.