Blueberry Greek Yogurt Clusters

 Blueberry Greek Yogurt Clusters

Ingredients

• 2 cups fresh blueberries

• 1 ½ cups plain Greek yogurt (full-fat or low-fat)

• 2–3 tbsp honey or powdered sweetener (adjust to taste)

• ½ tsp vanilla extract

Instructions

1. Prep the Yogurt Mixture
   In a medium bowl, mix Greek yogurt, honey (or sweetener), and vanilla extract until smooth and creamy.

2. Fold in Blueberries
   Gently fold the fresh blueberries into the yogurt mixture until fully coated.

3. Shape the Clusters
   Line a baking sheet with parchment paper.
   Spoon 2–3 tablespoons of the mixture onto the tray to form small clusters. Slightly flatten if needed.

4. Freeze
   Place the tray in the freezer for 2–3 hours, or until completely firm.

5. Serve or Store
   Enjoy immediately or store in an airtight container in the freezer for up to 2 weeks.

Q & A

Q: Can I use frozen blueberries?
A: Yes, but thaw and pat them dry first to prevent excess moisture.

Q: Can I make this dairy-free?
A: Yes! Substitute Greek yogurt with thick coconut yogurt or almond-based yogurt.

Q: How do I make them sweeter?
A: Add more honey, maple syrup, or a sugar-free sweetener to taste.

Q: Why are my clusters icy instead of creamy?
A: Low-fat yogurt or excess moisture from fruit can cause iciness. Use full-fat Greek yogurt for creamier texture.

Q: Can I add other ingredients?
A: Absolutely! Try mini chocolate chips, shredded coconut, chia seeds, or crushed nuts.

Q: Do I need to thaw before eating?
A: Let them sit at room temperature for 2–3 minutes for the best creamy texture.