These frozen yogurt bites use an oat-and-yogurt base topped with a creamy cheesecake-style mixture and fresh blueberries. Mini molds create individual portions, while honey and vanilla keep the filling simple and lightly flavored.
Ingredients
- 1/2 cup rolled oats
- 1/2 cup Greek yogurt
- 4 ounces non-fat cream cheese
- 1/2 cup fresh blueberries
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
Assemble and Freeze
- Combine the rolled oats with half of the Greek yogurt.
- Divide the oat mixture among mini molds and press it down to form the bases.
- Blend the cream cheese, remaining Greek yogurt, honey, and vanilla extract until smooth.
- Spoon the cream cheese mixture over each oat base.
- Top the bites with the fresh blueberries, pressing them lightly into the creamy layer.
- Freeze for 2 hours.
Timing, Yield, and Handling
The recipe has a prep time of 15 minutes, a 2-hour freeze, and makes 12 servings. Press the oat mixture firmly enough to create a defined bottom layer, but avoid packing it so hard that the frozen base becomes difficult to bite.
Once the bites are solid, remove them carefully from the molds. Flexible mini molds make release easier. Keep the bites frozen until needed, and let a portion soften briefly if it is too firm straight from the freezer. Arrange the blueberries so every bite receives some fruit rather than concentrating them on only a few portions.
