Recipe

An Easy Dessert where Serving Size doesn't Matter

By greta dylus at College of William & Mary

Someone innocently told me two things always tell the truth: intoxicated people and leggings. Since I love wearing athleisure, I decided to change the amount of sugar I was eating to make sure those leggings weren't admitting too much. 

Life would be so much easier if only I could have my sweet tooth just yanked right out of my mouth, but for now, I'll just have to live without my wisdom teeth. But come on, sweets are like crack. The more you eat, the more you want. But, desserts don't need to wreck you. Here's one of my new favorite treats. It's an easy dessert where serving size doesn't matter, with plenty of goodness and none of the bad stuff.

Yogurt Covered Frozen Blueberries

  • Prep Time: 10 mins
  • Cook Time: 1 hr
  • Total Time: 1 hr 10 mins
  • Servings: 1
Ingredients
  • 1 half pint blueberries
  • 1 teaspoon honey
  • 1 small container Greek yogurt

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Step 1

Gather your ingredients, as well as a medium sized mixing bowl, a spatula, a spoon, a small baking pan, a sheet of parchment paper, and measuring spoons.

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Step 2

Wash your blueberries and open your yogurt cup. If you are using a "fruit on the bottom" flavor, mix your yogurt with the spoon.

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Step 3

Pour yogurt into your mixing bowl and add 1 teaspoon of honey for a little more sweetness. Stir with the spatula.

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Step 4

Prepare your baking sheet: place parchment paper on the sheet with about 2 inches hanging off of the edge.

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Step 5

Mix your blueberries into the yogurt.

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Step 6

Use your spoon to transfer the blueberries to the baking sheet.
#Spoontip: Use two rubber bands to hold your parchment paper in place on your baking sheet

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Step 7

Pop them in the freezer for 1 hour. Enjoy your yogi blubes.

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Mix and match different yogurt flavors and berries. This recipe can be used for strawberries, raspberries, and blackberries too!