Frozen Yogurt Dipped Blueberries

Hi All ~

Two recipes in the span of 24 hours? Astonishing! This recipe was just so good, though, that I had to share it.

I've recently decided to go on a greens-and-protein kick in order to get ready for summer. We'll see how long this lasts - the brownies on the counter are tempting me every day. Anyways, because I love snacking, and know that it's not usually healthy, I decided to look up some healthy snacks!

One of the more intriguing recipes I came across was on familyfreshmeals.com - frozen yogurt dipped blueberries. The recipe called for fresh blueberries, but as those are damn expensive at this time of year I decided to college-ify this recipe and use frozen blueberries instead.

Ingredients:

• 1/2 bag of Trader Joe's frozen blueberries, slightly thawed
• 1 small tub of Trader Joe's blueberry greek yogurt

Tools:

• Parchment paper
• 2 Baking sheets
• Toothpicks

Directions:

1. Prep your stations

Put the parchment paper on the baking sheet, cutting it so that it covers the entire sheet. Repeat with the other baking sheet. Pour your blueberries into a bowl (I find it easier to pick them out of a bowl than out of the bag).

2. Coat your blueberries

Open your cup of yogurt, and place it near the baking sheets. Then, using a toothpick, stick one of the blueberries and swirl it around in the yogurt so that it gets a nice, even coating. Carefully slide the blueberry onto the baking sheet, then repeat with the remaining blueberries. Make sure the blueberries are spaced out enough so that they aren't touching each other.

3. Spoon on your extra yogurt

This is an optional step. I noticed that I had some yogurt and blueberries left, but it wasn't as easy to cover the blueberries in yogurt once it got down to the end of the cup. Instead, I decided to pour the rest of the blueberries in the cup, stir it around, then spoon little tablespoon-fulls onto the baking sheet. These turned out great! They were like little frozen yogurt chips with frozen blueberries in them.

4. Freeze!

Once all your blueberries (or blueberry bunches) are on the baking sheets, stick both sheets in the freezer. If you don't have enough room, you may want to freeze them one after the other - they take about an hour to freeze. Once they're frozen, you can chip them off of the parchment paper and into a plastic ziplock bag.

These blueberries make a great snack - or if you made the extra blueberry-yogurt dollops, they can be a great breakfast as well!

As always, if you made this dish, let me know how it turned out! You can comment below, or tag or hashtag me at kitchen512 on Instagram or Twitter. If you have any questions, feel free to email me at eatsatkitchen512@gmail.com

Happy Eating!

-Tiffany