Makes 7 Servings
Macros: 53Cal, Fat 1g, Carbs 11g, Fibre 2g, Protein 2g
3 1/2 cups Blueberries (fresh or frozen, not wild)
1/2 cup Plain Greek Yogurt
In a bowl, combine blueberries and yogurt until well coated.
Line a baking sheet with parchment paper. Transfer individual yogurt-covered blueberries to the sheet in an even layer.
Freeze for at least 30 minutes before transferring to a freezer bag or a freezer-safe storage container. Continue to store in the freezer until ready to eat.
Kid-Friendly: serve just a few at a time as these will melt quickly after handling.
Dairy-Free & Vegan: Use a dairy-free yogurt such as coconut or almond.