Blueberries frozen in Greek yogurt with the slightest hint of honey, this mini snack is both guilt-free and delicious. Very easy to make, this frozen snack is perfect for staving off midday cravings.
I’ve mentioned in a few previous posts that I’m not a fan of Greek yogurt, though I must acknowledge that they are good for you because it’s packed with protein and calcium. But now I’ve learned how to make Greek yogurt more likeable! At least, for me. Why don’t I like them? It’s too thick and tart. So my remedy for that? It’s the first part of this recipe. Mixing in milk and honey, Greek yogurt tastes soo much better. To me, at least.
That’s if I just wanted to eat Greek yogurt. But now that I’ve discovered I can make Frozen Greek Yogurt Blueberry Cups, I’m so sure I’ll be eating Greek yogurt a lot more.
I first came across an article from People magazine about how Lucy Hale (Pretty Little Liars) likes to snack on frozen Greek Yogurt covered Blueberries. I had to try this idea and give it a personal twist.
And now, I am so in love with Greek yogurt. But only if it’s done this way, or if they end up in a smoothie. What’s not to like? Slightly sweet with the distinctive taste of honey and frozen blueberries, these little yogurt cups are so addictive. Once you try them, I know you’ll be just as addicted. When frozen, Greek yogurt has texture similar to sorbet or frozen Yakult. Yum!
This recipe is so simple to make. The hardest part is waiting for the Greek yogurt to freeze. Believe me, I checked every ten minutes to see if they were ready yet.
First, in a medium bowl, add Greek yogurt, milk, and honey. Using a spoon or a whisk, mix the three ingredients together until the yogurt appears smooth and creamy.
Line a mini muffin tin with cupcake liners.
Divide about a half cup of blueberries, fresh or frozen, between the twelve cupcake liners. I placed about 2-3 blueberries in each, depending on their size. I decided to stay with blueberries this time. But you can always vary the frozen yogurt cups by using different fruits. For instance, strawberries would work well or mangoes.
Evenly divide the Greek yogurt, milk, and honey mixture into each cupcake liners.
Now, divide the rest of the blueberries into the twelve cups. I lightly pressed the blueberries into the yogurt.
Cover the tin with plastic wrap. You don’t have to, but I really really don’t like the idea of frozen meat contaminating my yogurt. I do the same in the fridge. You never know what’s floating around.
Place the entire tray into the freezer, and wait for about an hour or until the yogurt has frozen. Remove the Greek yogurt blueberry cups only when you’re ready to eat them. I usually remove them one at a time when I’m ready to eat, that way they’re nice and frozen.
Sometimes the yogurt cups do become really frozen, so allow them to sit for a few minutes before eating them.
To save room in the freezer, once the yogurt has completely frozen, you can transfer the yogurt cups into a ziplock bag.
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