It has been SO. HOT. recently. In Boston we have had the hottest days of the whole summer this past week; I thought it was fall! What happened to cooler days, crunching leaves, and steaming pots of soup?
While recipes for those cooler days are coming (don’t worry), I couldn’t bring myself to prepare or eat hot food this weekend. What I did make, however, were frozen yogurt covered blueberries.
When I was little my mom used to put grapes in the freezer and we would
dip them in plain yogurt and brown sugar; it was such a tasty treat! Creating an incredibly easy twist on this idea, I decided to dip blueberries in some vanilla greek yogurt and freeze them up. Yep. Two simple ingredients: blueberries and vanilla greek yogurt.
Don’t be deceived by the recipe’s simplicity, however. When combined, these two ingredients create a delicious treat at any time of the day. Store them in your freezer and grab a handful whenever you need a refreshing pick-me-up. Enjoy!
Frozen Yogurt Covered Blueberries
Yields: 2 to 2 ½ cups frozen berries
Time: Prep 10 minutes, freezing time, 1-2 hours
- 1 pint (about 2 cups) blueberries, washed and dried well
- 6 oz vanilla greek yogurt
- 2 toothpicks to help with dipping
- Line a cookie sheet with parchment paper or aluminum foil. (Make sure the sheet can fit in your freezer)
- Using one toothpick, poke the blueberry. Dip it into the vanilla greek yogurt until completely covered.
- Using the other toothpick, slide the blueberry onto your cookie sheet
- Repeat until all blueberries are dipped
- Freeze for 2 hours, or until firm.
Store extra blueberries in a sealed container in the freezer until ready to eat.