- 1 ½ c Family Tree Farms Jumboz Blueberries*
- 6 tbsp Runamok Wildflower Honey Infused Maple Syrup, divided
- 1 c FAGE Total 5% Greek Yogurt
In a small sauce pot over medium heat, add blueberries and 2 tbsp maple syrup. Stir until berries begin to release moisture and split open, about 2 minutes. Using the back of a wooden spoon, mash most of the blueberries into the syrup, leaving some whole. Remove from heat and set aside to cool slightly.
In a medium bowl, stir together yogurt with remaining 4 tbsp maple syrup until smooth. Swirl the blueberry mixture very lightly, being careful not to overmix.
Gently spoon mixture into your molds and freeze for at least 4 hours.
*Use any berries you like for the fruit layer. Blackberries, raspberries or strawberries also work well. If using strawberries, remove the leafy top and cut into quarters before adding to sauce pot.
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