A simple and delightful frozen treat, perfect for snacking day or night. I love how creamy Greek yogurt, bright blueberry compote, and just a touch of honey come together into little bites I can grab anytime.
Why You’ll Love This Recipe
I enjoy this recipe because it blends protein-rich Greek yogurt with antioxidant-packed blueberries for a guilt-free snack. The swirl adds beautiful color and a burst of flavor, and since it’s no-bake, it’s incredibly easy. I’m always impressed by how such a refreshing treat takes almost no effort to prepare.
Ingredients
(Herek’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup Greek yogurt (I prefer full-fat for that extra creaminess)
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½ cup blueberries (fresh or frozen both work well)
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2 tbsp honey or maple syrup
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1 tsp lemon juice
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½ tsp vanilla extract
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1 tsp cornstarch (optional — great if I want a thicker compote)
Directions
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In a small saucepan over medium heat, I combine blueberries, honey, and lemon juice. I let it simmer for about 5 minutes until the blueberries soften.
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If I want a thicker compote, I mix cornstarch with a bit of water and stir it in, then let the compote cool completely.
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I whisk Greek yogurt and vanilla extract until smooth and taste it—sometimes I add a drizzle of honey if I’m craving sweetness.
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Using silicone molds or a mini muffin tin, I fill each cavity about three-quarters full with the yogurt mixture.
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I spoon a little cooled blueberry compote on top of each one, then use a toothpick to swirl it gently for that marbled effect.
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I freeze them for at least 3 hours or until fully set.
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Once they’re frozen, I pop them out and store them in an airtight container in the freezer. Before enjoying, I let them sit at room temperature for about 2–3 minutes to soften slightly.
Servings and timing
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Yield: 12 bites
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Prep time: 10 minutes
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Cook time: 5 minutes
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Freezing time: 3 hours
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Total time: 3 hours 15 minutes
Variations
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I sometimes substitute raspberries or strawberries for a different berry twist.
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For a nutty flavor, I swirl in crushed pistachios after swirling the compote.
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I’ve also tried a chocolate version—dollops of nut butter or melted dark chocolate take it into dessert territory.
storage/reheating
I store these in an airtight container in the freezer—they’ll stay good for up to a month. When I’m ready for a bite, I let one sit on the counter for 2–3 minutes to soften just enough for a creamy texture.
FAQs
What kind of yogurt works best?
I use full-fat Greek yogurt for creaminess and protein, but low-fat or plant-based yogurt also works—just note the texture might differ slightly.
Can I make them sugar-free?
Yes! I swap honey for sugar-free syrup or use fresh berries only (blended), and skip the sweetener entirely if I’m avoiding added sugars.
Do I have to use silicone molds?
Nope—I’ve used mini muffin tins lined with paper liners or even small ice cube trays. Silicone just makes popping them out easier.
How do I prevent ice crystals?
I ensure my compote is fully cooled before swirling, and I seal the container tightly. If ice crystals form, it might mean air got in.
Can I add mix-ins?
Absolutely! I’ve added chia seeds into the yogurt or nuts on top after swirling for added crunch and nutrition.
Conclusion
I find these Blueberry Swirl Yogurt Bites are a perfect balance of tangy, sweet, and creamy. They’re healthy, make-ahead, portable, and endlessly customizable. I hope they become a fridge staple and happy go-to snack in my routine!
