Ingredients
Equipment
Method
Step-by-Step Instructions
- Prepare your mini muffin tin by lining with paper liners or spraying with non-stick cooking spray.
- In a medium bowl, combine the yogurt and honey, stirring vigorously until smooth and creamy.
- Mash half of the blueberries in a small bowl to create a chunky puree, leaving the rest whole.
- Spoon the yogurt mixture into each muffin tin cavity, filling about two-thirds full.
- Top each cavity with spoonfuls of mashed blueberries and whole blueberries, swirling gently with a toothpick.
- Place the muffin tin in the freezer for 2-3 hours until completely solid.
- Remove the bites from the muffin tin and allow to thaw for 5-10 minutes before serving.
Nutrition
Notes
Store leftovers in an airtight container with parchment paper between layers for up to three months in the freezer.
