Recipe Card
Quick Description
Frozen blueberry yogurt clusters that taste like a creamy dessert but deliver serious protein with minimal carbs.
Servings & Timing
- Prep Time: 10 minutes
- Freeze Time: 1–2 hours
- Total Time: 1 hour 10 minutes (minimum)
- Yield: About 12 clusters
Dietary Badges
High-Protein · Low-Fat · Gluten-Free · Low-Carb · No-Bake
Ingredients
- 1 cup blueberries, fresh and fully dry
- ¾ cup non-fat Greek yogurt (very thick style)
- ¼ cup vanilla protein Greek yogurt or Skyr
- ½ scoop vanilla whey isolate (or whey–casein blend)
- 1–2 tablespoons powdered monk fruit/erythritol blend
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium bowl, whisk the non-fat Greek yogurt, protein yogurt, protein powder, sweetener, vanilla extract, and salt until completely smooth and glossy.
- Add the blueberries and gently fold until every berry is evenly coated.
- Spoon about 1 tablespoon of the mixture onto a parchment-lined baking sheet, forming small clusters.
- Freeze for 1–2 hours, or until fully firm.
- Let clusters sit at room temperature for 1–2 minutes before eating for the best texture.
Additional Notes
- Blueberries must be fully dry or the coating will slide off.
- Salt is essential for balance and dessert-like flavor.
- Naturally gluten-free and no-bake.
Brief Introduction
These frozen yogurt clusters were designed as a high-protein alternative to candy-style freezer snacks. They’re creamy, lightly sweet, and balanced enough to taste like a treat rather than a compromise. Perfect for a quick post-workout bite or a low-effort dessert that still fits clean macros.
Step-by-Step Cooking Guide
Preparing the Yogurt Base
Whisking thoroughly is key. The mixture should look smooth and slightly glossy with no visible protein powder granules.
Tip: If the mixture feels too thick, let it rest for 2 minutes. The sweetener will dissolve and loosen it slightly.
Coating the Blueberries
Fold gently to avoid crushing the berries. Each blueberry should be evenly coated for consistent flavor and freezing.
Tip: Use a silicone spatula to avoid breaking the berries.
Forming the Clusters
Spoon compact clusters rather than spreading them flat. This keeps the centers creamy once frozen.
Freezing
Freeze uncovered until firm. Once solid, clusters can be transferred to a container.
Ingredient Details and Substitution Tips
Non-Fat Greek Yogurt
Provides structure and protein without excess fat. A very thick style works best to prevent iciness.
Protein Yogurt or Skyr
Adds creaminess and prevents the chalky texture common in high-protein frozen snacks. Skyr offers slightly higher protein and a smoother finish.
Whey Isolate
Half a scoop boosts protein without overpowering flavor or affecting texture. Whey–casein blends add extra creaminess.
Sweetener
Powdered sweeteners dissolve better than granulated and prevent graininess.
Substitutions
- Dairy-Free: Use thick coconut yogurt and plant-based protein isolate
- No Whey: Replace with collagen peptides (texture will be slightly softer)
- Extra Creamy: Add 1 tablespoon light cream cheese to the yogurt base
Recipe Variations and Serving Suggestions
Flavor Variations
- Lemon Blueberry: Add ½ teaspoon lemon zest
- Chocolate Shell: Drizzle with melted sugar-free dark chocolate
- Vanilla Bean: Use vanilla bean paste instead of extract
Dietary Variations
- Keto-Friendly: Use fewer blueberries and increase yogurt coating
- Higher Protein: Add an extra ¼ scoop whey isolate and 1 tablespoon almond milk
Serving Ideas
- Serve straight from the freezer as bite-size snacks
- Plate with fresh berries for a dessert-style presentation
Storage and Make-Ahead Information
Storage
Store frozen clusters in an airtight container or freezer bag for up to 2 weeks.
Reheating
Not recommended. Allow clusters to soften slightly at room temperature before eating.
Make-Ahead Tips
Clusters can be made in large batches and frozen flat, then transferred to storage containers.
Quality Notes
Texture is best within the first week. Over time, the yogurt coating may become slightly icier.
Nutrition Facts (Approximate)
Whole Batch
- Calories: 240–260 kcal
- Protein: 32–36 g
- Net Carbs: 14–16 g
- Fat: 1–2 g
Per Cluster (12 clusters)
- Calories: 20–22 kcal
- Protein: 2.6–3 g
- Net Carbs: 1.2–1.4 g
Dietary Highlights
High-Protein · Low-Fat · Low-Sugar
Allergens: Dairy
Frequently Asked Questions
Can I use frozen blueberries?
Fresh blueberries work best. Frozen berries release water and prevent the yogurt from sticking properly.
Why is my coating grainy?
The sweetener may not have dissolved fully. Use powdered sweetener and whisk longer.
Can I refreeze after thawing?
Yes, but texture may degrade slightly after multiple freeze cycles.
Do these melt quickly?
They soften faster than ice cream due to low fat. Let them sit briefly, then enjoy.
Personal Notes and Final Thoughts
This recipe came from testing ways to make protein snacks feel like desserts rather than frozen yogurt bites that taste “healthy.” The balance of two yogurts, half a scoop of protein, and a pinch of salt made the biggest difference. It’s now a staple freezer snack that disappears faster than expected.
If you try a flavor variation or find a combination you love, share your version and results. These clusters are meant to be customized and enjoyed.
