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Blueberry Swirl Yogurt Bites

A cool, creamy, fruit-forward snack that’s portable, freezer-friendly, and ready in a flash.

  • Total Time: 240 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar or honey
  • 1 tablespoon water
  • 1 teaspoon lemon juice
  • 1/2 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, for thicker compote)
  • 2 cups Greek yogurt, plain or vanilla
  • 2–3 tablespoons honey or maple syrup
  • 1 teaspoon pure vanilla extract (optional)
  • 1 small pinch fine sea salt
  • 1/2 cup granola or crushed digestive biscuits/graham crackers (optional, for a crunchy base)
  • 2 tablespoons finely chopped nuts (optional)
  • 1–2 tablespoons shredded coconut (optional)
  • Nonstick cooking spray or neutral oil (for greasing molds)

Instructions

  1. Make the blueberry compote: In a small saucepan combine the blueberries, sugar or honey, and water. Cook over medium heat, stirring occasionally, until the berries burst, about 5–7 minutes. Mash some berries with the back of a spoon for texture and stir in the lemon juice.
  2. Thicken if desired: If you want a thicker sauce, stir in the cornstarch slurry and cook 1–2 more minutes until slightly thickened. Remove from heat and let cool completely.
  3. Sweeten the yogurt: In a bowl, mix the Greek yogurt with honey or maple syrup, vanilla (if using), and a pinch of salt until smooth. Taste and adjust sweetness.
  4. Prepare molds: Mist your molds or mini muffin tin with nonstick spray. If using a tray, line it with parchment paper.
  5. Make the crunchy base (optional): Combine granola, crushed biscuits, chopped nuts, and coconut in a small bowl. For extra cohesion, drizzle 1–2 teaspoons melted coconut oil or butter and mix. Spoon and press a small amount into the bottom of each mold.
  6. Assemble and swirl: Spoon a little of the cooled blueberry sauce into the yogurt and lightly swirl—don’t fully mix; you want visible ribbons of blueberry. Fill each mold with the swirled yogurt. Add a few dollops of reserved blueberry sauce on top and use a toothpick or skewer to create decorative swirls.
  7. Freeze: Freeze until firm, at least 3–4 hours, ideally overnight.
  8. Unmold and store: Pop bites from molds and store in an airtight container in the freezer for up to 2–3 weeks.

Notes

Cool the compote completely before folding into yogurt to keep bright color and prevent thinning. Use a toothpick to make pretty, small swirls.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Freezing
  • Cuisine: International
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bite
  • Calories: 100
  • Sugar: 10g
  • Sodium: 50mg
  • Fat: 3g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 10mg

Keywords: Blueberry, Yogurt, Healthy Snacks, Freezer-Friendly, Kid-Friendly