1 cup fresh blueberries (washed and completely dry)
1 cup plain Greek yogurt (full-fat or low-fat, thick style)
1–2 tablespoons powdered sweetener (erythritol or monk fruit for low-carb) (or honey if not strictly low-carb)
½ teaspoon vanilla extract
Step-by-Step Instructions
Prepare the yogurt base In a bowl, mix the Greek yogurt, sweetener, and vanilla extract until smooth and creamy.
Add the blueberries Gently fold the blueberries into the yogurt, making sure each berry is well coated.
Form the clusters Line a plate or baking tray with parchment paper. Spoon small clusters (about 1 tablespoon each) onto the tray, leaving space between them.
Freeze Place the tray in the freezer for 1–2 hours, or until the clusters are fully frozen and firm.
Serve or store Once frozen, enjoy immediately or transfer to an airtight container.
Serving Suggestions
Eat straight from the freezer for a refreshing snack
Pair with a cup of coffee or tea
Add a few clusters to a smoothie bowl for extra texture
Storage
Store in an airtight container in the freezer
Best enjoyed within 2 weeks
Let sit at room temperature for 1–2 minutes before eating for the best texture
Tips & Variations
Swap blueberries for strawberries, raspberries, or mixed berries
Add a pinch of cinnamon or lemon zest for extra flavor
Mix in a spoon of protein powder for an extra protein boost
Drizzle with sugar-free chocolate before freezing for a dessert version
