Preparation Steps

• In a small saucepan, combine 1 cup of blueberries, 2 tablespoons of sugar or honey, and 1 tablespoon of water. Cook over medium heat for about 5–7 minutes, stirring occasionally, until the blueberries burst and release their juices.
• Gently mash some blueberries and stir in 1 teaspoon of lemon juice, adjusting sweetness as needed. If desired, whisk in the cornstarch slurry for thickness.
• In a medium mixing bowl, add 2 cups of Greek yogurt, 2–3 tablespoons of honey or maple syrup, and 1 teaspoon of vanilla extract if using plain yogurt. Mix with a pinch of fine sea salt.
• Grease the silicone molds with cooking spray or oil and place them on a baking sheet for stability.
• In a small bowl, combine your choice of granola or crushed biscuits, chopped nuts, and shredded coconut. Press about 1 teaspoon into each mold for a crunchy base.
• Fold half of the cooled blueberry sauce into the yogurt mixture, then spoon the mixture into each mold, topping with remaining blueberry sauce.
• Freeze for at least 3–4 hours or until firm. Once frozen, pop the bites out of the molds and serve immediately.
• Let the bites sit at room temperature for 3–5 minutes before enjoying for a creamier texture.