Ingredients
2 cups full-fat Greek yogurt (unsweetened, unflavored)
2 cups fresh blueberries (washed and left whole)
1 cup sliced almonds
1–2 tbsp honey (or 1–2 tbsp erythritol for sugar-free option)
1 tsp pure vanilla extract
2 tsp fresh lemon juice
1/4 tsp salt
Instructions
In a large bowl, mix Greek yogurt with honey, vanilla extract, lemon juice, and salt until smooth
Combine blueberries and sliced almonds in the bowl, gently folding into the yogurt mixture until evenly distributed
Spoon the mixture into individual parchment paper cups (about 2 tbsp per serving) or form into small balls using your hands
Place in the freezer for 4 hours, or until fully firm
Notes
For best results, use fresh blueberries rather than frozen
Portion size can be adjusted for larger or smaller servings
Store clusters in an airtight container in the freezer for up to 2 weeks
Substitute almonds with chopped walnuts, pecans, or halved pistachios for variety
Vegan option: Use coconut yogurt instead of Greek yogurt
- Prep Time: 15
- Category: Breakfast & Snacks
- Method: Freezing
- Cuisine: American
- Diet: Low Carb, Keto, Sugar-Free (optional), Vegetarian (non-vegan option), Vegan (with coconut yogurt alternative)
Nutrition
- Serving Size: cluster (1 recipe = 4 individual servings)
- Calories: 180
- Sugar: 1g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg