Go Back
Before diving into the preparation of Frozen Blueberry Yogurt Pie Bites, it's essential to understand the key ingredients that contribute to their unique flavor profile and health benefits.

Frozen Blueberry Yogurt Pie Bites

Treat yourself to refreshing Frozen Blueberry Yogurt Pie Bites, a perfect combination of creamy yogurt, sweet blueberries, and a crunchy graham cracker crust. These bite-sized desserts are ideal for any occasion, providing a burst of flavor that satisfies sweet cravings without the guilt. Easy to customize for various dietary needs, they boast health benefits from antioxidant-rich blueberries and protein-packed yogurt. Discover simple steps and variations for creating these delightful treats in your kitchen!
Print Recipe Pin Recipe

Ingredients
  

1 cup fresh or frozen blueberries

1 tablespoon honey (or maple syrup for a vegan option)

1 tablespoon lemon juice

1 cup Greek yogurt (or non-dairy yogurt for a vegan version)

1 cup graham cracker crumbs (or crushed almond flour cookies for a gluten-free option)

4 tablespoons unsalted butter, melted (or coconut oil for a dairy-free option)

2 tablespoons powdered sugar (optional, for sweetness)

1 teaspoon vanilla extract

Optional toppings: additional blueberries, shredded coconut, or chopped nuts

Instructions
 

Prepare the Blueberry Mixture: In a medium bowl, combine the blueberries, honey (or maple syrup), and lemon juice. If you’re using fresh blueberries, mash them gently with a fork to release their juices. If using frozen, let them thaw slightly before mashing. Set aside.

    Make the Yogurt Base: In another bowl, mix the Greek yogurt, powdered sugar (if using), and vanilla extract until smooth and creamy. Adjust the sweetness to your preference by adding more honey or sugar if desired.

      Create the Crust: In a separate bowl, combine the graham cracker crumbs and melted butter (or coconut oil). Mix until the crumbs are coated and the mixture resembles wet sand.

        Assemble Pie Bites: Line a mini muffin tin with paper liners. Press about 1 tablespoon of the graham cracker mixture into the bottom of each liner, creating a firm crust. Use the back of a spoon to press it down evenly.

          Layer the Yogurt and Blueberry Mixture: Spoon a tablespoon of the yogurt mixture over the crusts in each muffin tin. Then add about a teaspoon of the blueberry mixture on top of the yogurt layer. Use a toothpick or skewer to gently swirl the blueberry into the yogurt for a marbled effect, if desired.

            Freeze: Place the muffin tin in the freezer for at least 4-6 hours, or until the bites are completely solid.

              Serve: Once frozen, carefully remove the bites from the muffin tin and peel the paper liners off. If desired, top with additional blueberries, a sprinkle of shredded coconut, or chopped nuts before serving.

                Store: Keep any leftovers in an airtight container in the freezer for up to 2 weeks. Enjoy them straight from the freezer for a refreshing treat!

                  Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 24 pie bites