Sweetener
Vanilla extract
Whisk until smooth and creamy.
2. Fold in Blueberries
Gently stir in blueberries until each is lightly coated.
→ Don’t overmix—keep berries whole!
3. Form Clusters
Line a plate or small baking sheet with parchment paper.
Use a teaspoon or small cookie scoop to drop 1-tbsp mounds onto the tray.
Leave space between clusters so they don’t stick together.
4. Freeze Until Solid
Freeze 1–2 hours, or until firm and fully set.
5. Store or Serve
Enjoy immediately for a soft-serve texture.
For longer storage, transfer to an airtight container and keep frozen up to 1 month.
For extra crunch: Roll clusters in shredded coconut or chopped nuts before freezing.
Serving Suggestions & Pro Tips
As a snack: Pop 2–3 clusters for a 100-calorie protein boost
As dessert: Drizzle with melted dark chocolate or a dusting of cocoa powder
For kids: Use honey and call them “frozen yogurt berries”
Make it colorful: Swap blueberries for raspberries, blackberries, or diced strawberries
Boost nutrition: Stir in a pinch of chia seeds or ground flax
FAQs: Your Questions, Answered
Q: Can I use frozen blueberries?
A: Only if thawed and completely patted dry—otherwise, ice crystals ruin the texture.
Q: Why are my clusters icy?
A: Likely from watery yogurt or wet berries. Use thick Greek yogurt and dry fruit well.
Q: Can I use regular yogurt?
A: Not recommended—it’s too thin. Strain regular yogurt overnight in cheesecloth to thicken.
Q: Are these keto-friendly?
A: Yes! With erythritol/monk fruit and full-fat yogurt, each cluster is ~2g net carbs.
Q: How long do they last?
