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When it comes to snacking and weight loss, the sad truth is that most people are only as faithful as their options. Meaning, if you surround someone with a bunch of unhealthy snack options, they are likely to indulge in those. But if they only have healthy options, then they’ll usually make do with what they have.

The thing is, that only holds true for so long if the healthy snacks aren’t any good. So the key is to make sure you come up with new and enjoyable healthy snacks all the time. That’s a long way of introducing today’s recipe – Frozen Blueberry Bites.

They’re quick, easy… it’s barely a recipe honestly. It’s just something I came up with a few days ago that I thought might be a nice stand in for even those healthy-ish low calorie Greek yogurt ice cream bars. The texture is cold, sweet and creamy. Plus I think these have the added benefit of being nicely customizable. I think there’s room to really expand the variety of flavors depending on your tastes.

And when I say EASY to make? I mean EASY!

Ingredients (Makes 4 servings)

• 1 cup fresh blueberries
• 5.3 oz Non-fat plain Greek Yogurt
• 2 tbsp Swerve confectioners sugar
• 1/2 tsp almond extract
• 1/2 tsp lemon extract
• 1 drop yellow food coloring (optional)

Step 1: Split Up Your Berries

The recipe calls for 1 cup of fresh blueberries, which we are going to make into two flavors of Blueberry Bites. So we need to first measure out a cup of blueberries and then divide it in half. It’s simple math to say that there are approximately 100 blueberries per cup, but as you know it varies greatly on their size.

For the purposes of this recipe, though, I’m going with those numbers just so I can target four serving of 25 blueberries apiece. But it’s really just 1/4 of the batch regardless of number. Anyway, once you’ve got your blueberries sorted, set them aside.

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Step 2: Let’s Sweeten The Deal

Greek yogurt, as you know, is pretty sour. Especially the plain, non-fat variety we’re starting with here. So to sweeten it we’re using 2 tablespoons of Swerve sugar substitute. If you have another sugar substitute you prefer, go with that… although I highly recommend it be a confectioner’s sugar type, as a granulated sugar will leave a grainy texture with the yogurt.

In the interest of making the smallest mess possible, I just mixed the sweetener directly into the yogurt cup itself, one tablespoon at a time. By the way, if you’d prefer to use ACTUAL confectioner’s sugar, that would obviously work as well. It would simply add more calories. In that case though, I’d start with ONE tablespoon and taste the yogurt and see if it was sweet enough for your taste. If not, add the second.

Whatever sugar you use, and whatever amount… just make sure it is thoroughly mixed.

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Step 3: The Great Divide

Take your sweetened yogurt and divide it in half by removing 3 tablespoons into a separate small bowl or dish. Leave one half in the yogurt container (again, why dirty TWO dishes?).

For the coatings, I went with the flavors that immediately jumped to mind in terms of pairing with blueberry – lemon and almond. So in one half of the yogurt, add the 1/2 tsp of almond extract and mix well. In the other half, add the 1/2 tsp of lemon extract (along with the drop of yellow food coloring) and mix well.

If you don’t want to use the food coloring, you certainly don’t need it. But we do eat with our eyes… and it’s nice to have a contrast visually between the two flavors. So I would recommend it.

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Step 4: Time to Get Picky

Ok, I will admit… while this recipe is simple (as you can tell) this part is a bit time consuming. I’m guessing once I make them a few times I’ll get faster at it, although this first time it probably took me 10 minutes to complete this step?

To begin, line a small baking sheet with either parchment, wax paper or a silpat baking mat.

Then begin with 1/2 of the blueberries and one flavor of yogurt. Either using a fork, toothpick, or food tweezers (which is what I went with) dip your blueberries in small batches into the yogurt and line them up on the tray. Once completely done with that half of your blueberries (even if you’ve still got some yogurt left), move on and repeat the process with the other flavor.

Put in the freezer for a minimum of 3-4 hours. Remove from the tray and put into an air tight container and store in the freezer until serving! Enjoy!

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Use Your Imagination!

My recipe shows you how to make the almond and lemon versions of this, but that doesn’t mean those are the only two flavors you can make! Whatever combinations sound good to you… give them a go!

Vanilla, chocolate, strawberry, raspberry, maple (think blueberry pancakes) all sound good off the top of my head. So if you have those extracts handy (and some food color if you’d like), give them a try!

In fact, my second batch I went with raspberry and chocolate. For the chocolate I used 1/2 tsp of 100% cocoa powder instead of an extract and it worked great!