frozen blueberry Greek yogurt clusters

Ingredients

• 2 cups fresh blueberries (washed & completely dry)
• 1½ cups plain Greek yogurt (full-fat or 2% works best)
• ½ teaspoon vanilla extract
• ¼ cup powdered sugar
  (or 2–3 tbsp honey/maple syrup, to taste)

Instructions

1. Line a baking sheet with parchment paper.
2. In a bowl, mix Greek yogurt, vanilla, and sweetener until smooth and thick.
3. Fold in blueberries gently until fully coated.
4. Spoon small clusters (2–3 tablespoons each) onto the baking sheet.
5. Freeze 1–2 hours, or until completely firm.
6. Enjoy straight from the freezer or let sit 1–2 minutes before eating.

Storage

• Keep frozen in an airtight container for up to 2 weeks
• Best eaten frozen — they soften quickly at room temp

Optional Upgrades

• Chocolate shell: dip frozen clusters in melted dark chocolate, refreeze
• Extra protein: stir in 1 scoop vanilla protein powder
• Crunch: add crushed almonds or granola
• Tangy-sweet: mix in 1–2 tbsp cream cheese