Ingredients
Method
- Line a mini muffin tin with paper liners or lightly grease the molds.
- In a bowl, mix the yogurt and honey until smooth.
- Mash half of the blueberries with a fork, leaving some whole.
- Fill each mold halfway with the yogurt mixture.
- Spoon mashed blueberries on top and gently swirl with a toothpick.
- Freeze for 2–3 hours until firm.
- Remove from molds and let sit a few minutes before serving.
Notes
Use thick Greek yogurt for the creamiest texture and avoid over-swirling to keep a beautiful marbled effect.
