Short Description
I’m excited by these cute, bite‑sized frozen treats—creamy Greek yogurt swirled with sweet-tart blueberry compote, frozen into pretty marbled morsels that are perfect for snacks, parties, or cooling off on hot days.
Why You’ll Love This Recipe
I love how effortlessly these come together: no baking, just a quick stovetop compote, gentle swirling, and freeze. They’re naturally sweet, full of tangy flavor, and beautifully marbled. They’re freezer-friendly and perfect for prepping ahead, and I always feel great offering a snack that’s wholesome yet indulgent.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup full‑fat Greek yogurt
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½ cup fresh or frozen blueberries
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2 tbsp honey or maple syrup
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1 tsp lemon juice
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½ tsp vanilla extract
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1 tsp cornstarch (optional, for thickening the compote)
Directions
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Make the blueberry swirl
In a small saucepan, I combine blueberries, honey (or maple syrup), and lemon juice. I let them simmer over medium heat until the berries break down and the mixture becomes glossy, about 5–7 minutes. If I want a thicker swirl, I stir in a cornstarch slurry and let it cook another minute. Then I let the compote cool completely. -
Prepare the yogurt base
I whisk the Greek yogurt and vanilla extract in a bowl until smooth. I taste it and add more honey if I want a sweeter bite. -
Spoon and swirl
I fill silicone molds or mini muffin liners about three-quarters full with the yogurt mixture. Then I drop about ½ to 1 teaspoon of the cooled blueberry compote on each and swirl gently with a toothpick or knife to create a marbled effect. -
Freeze
I place the molds flat in the freezer and let them freeze for at least 3 hours or overnight until completely firm. -
Serve and enjoy
I pop the bites out of the molds and transfer them to an airtight container lined with parchment paper. I let them sit at room temperature for 2–3 minutes before eating for the perfect creamy texture.
Servings and timing
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Yield: About 12 bites
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Prep time: 10 minutes
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Cook time (compote): 5 minutes
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Freeze time: 3–4 hours
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Total time: Around 3 hours 15 minutes
Variations
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I swap the yogurt for coconut or almond yogurt to make these dairy-free.
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I use raspberries, strawberries, or mango instead of blueberries for different flavors.
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I add crunch by sprinkling crushed granola or chopped nuts in the molds before adding yogurt.
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I change the sweetener depending on my mood—honey for floral notes, maple syrup for depth.
Storage/Reheating
I store these yogurt bites in an airtight container in the freezer with parchment paper between the layers. They keep well for up to 2 months. When I’m ready to enjoy them, I let them sit out for a couple of minutes to soften—no reheating needed.
FAQs
How long do these yogurt bites last in the freezer?
They stay good for up to 2 months when stored properly in an airtight container.
Can I use frozen blueberries?
Yes, I use frozen blueberries often. I just thaw and drain them to avoid too much liquid in the compote.
What type of yogurt works best?
Full-fat Greek yogurt gives the best texture and swirl. I sometimes use plant-based yogurts like coconut or almond for a dairy-free version.
Is the cornstarch necessary?
Not at all. I only use it when I want a thicker swirl, but it’s totally optional.
Do I need special molds?
I like using silicone molds for easy release, but mini muffin liners or even ice cube trays work well too.
Conclusion
I love how simple yet elegant these Blueberry Swirl Yogurt Bites are—they’re a blend of creamy yogurt and fruity compote in perfect bite-size form. Whether I’m prepping for a week of snacks, hosting friends, or looking for a cooling treat, these never disappoint. The swirl effect always impresses, and the taste is wonderfully refreshing.
