Blueberry almond yogurt clusters combine creamy Greek yogurt, fresh berries, chopped almonds, and honey in a frozen snack with both soft and crunchy textures. The mixture is spooned onto a lined tray, so no molds are needed.
Ingredients
- 1 cup Greek yogurt
- 1 cup fresh blueberries
- 1/4 cup chopped almonds
- 2 tablespoons honey
Form the Clusters
- Line a tray with parchment paper and make sure it can sit level in the freezer.
- In a bowl, gently mix the Greek yogurt with the honey until evenly combined.
- Fold in the blueberries and chopped almonds, taking care not to crush the berries.
- Spoon small clusters onto the parchment-lined tray, leaving space between them.
- Freeze for 1–2 hours, until firm.
Timing and Handling
Prep time is 10 minutes, the chill time is 1–2 hours, and the recipe makes 10–12 clusters. Use similar spoonfuls so the portions freeze at roughly the same rate.
Fresh blueberries keep their shape best when folded rather than stirred vigorously. Spread the almonds throughout the yogurt so each cluster gets some crunch. Once frozen, transfer the clusters to a freezer-safe container and separate layers with parchment. Take out only the portions needed, since the yogurt will soften as it warms.
