Frozen Blueberry Yogurt Pie Bites

Discover the joy of Frozen Blueberry Yogurt Pie Bites, the perfect summer treat that combines creamy yogurt, fresh blueberries, and a crumbly crust. These guilt-free delights are not only visually appealing but also packed with nutrients and antioxidants. Easy to customize for various dietary needs, they are ideal for parties or a refreshing snack at home. With a simple preparation process, you can impress your friends and family with this tasty, health-conscious dessert.

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Ingredients

1 cup of fresh or frozen blueberries

1 tablespoon of honey (or maple syrup for a vegan alternative)

1 tablespoon of freshly squeezed lemon juice

1 cup of Greek yogurt (or a dairy-free yogurt for a vegan option)

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

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

2 tablespoons of powdered sugar (optional, adjust for desired sweetness)

1 teaspoon of pure vanilla extract

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

Instructions

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

Make the Yogurt Base: In a separate mixing bowl, blend the Greek yogurt, optional powdered sugar (if desired for extra sweetness), and vanilla extract until smooth and creamy. Taste and adjust the sweetness by adding more honey or powdered sugar, according to your liking.

Create the Crust: In another bowl, combine the graham cracker crumbs and melted butter (or coconut oil). Stir until all the crumbs are evenly coated, achieving a texture reminiscent of wet sand which will form your crust.

Assemble the Pie Bites: Line a mini muffin tin with paper liners. Press approximately 1 tablespoon of the graham cracker mixture into the bottom of each liner, forming a firm and even crust. Use the back of a spoon to compact the mixture well.

Layer the Yogurt and Blueberry Mixture: Spoon about 1 tablespoon of the yogurt mixture over the crust of each muffin tin. Then, take around 1 teaspoon of the blueberry mixture and layer it on top of the yogurt. For a beautiful marbled effect, use a toothpick or skewer to gently swirl the blueberry mixture into the yogurt.

Freeze: Place the assembled muffin tin in the freezer and let it freeze for at least 4 to 6 hours, or until the pie bites are fully solid.

Serve: Once frozen solid, carefully remove the pie bites from the muffin tin and peel off the paper liners. For an extra touch, you can top each bite with additional blueberries, a sprinkle of shredded coconut, or chopped nuts just before serving.

Store: Any leftovers can be kept in an airtight container in the freezer for up to 2 weeks. Enjoy these delightful bites straight from the freezer for a cool, refreshing treat!

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

Presentation Tips: Arrange the pie bites on a serving platter and garnish with fresh mint leaves for a pop of color. Consider serving them alongside a bowl of fresh blueberries for a beautiful display.