Frozen Yogurt-Dipped Blueberries

• 2 cups (about 10 oz) blueberries (fresh and firm)
• 1 cup plain Greek yogurt (thick, full-fat)
• 1 tbsp raw honey (or maple syrup)
• 1/2 tsp vanilla extract

Instructions

1. Line a baking sheet that fits in your freezer with parchment paper.
2. Stir the yogurt, honey, and vanilla together in a bowl until smooth.
3. Rinse the blueberries, dry them thoroughly with a towel, and discard any that are soft or split.
4. Drop a small handful of berries into the yogurt and turn them gently to coat.
5. Lift the berries out one or two at a time with a fork, let the excess yogurt drip off, and set them on the parchment, not touching.
6. Repeat with the remaining berries, then freeze for 1 to 2 hours, until the yogurt shell is solid.
7. Move the frozen berries to a freezer bag or container.

Tips

• Dry berries and thick yogurt are the two keys: damp blueberries or thin yogurt slide right off. If your yogurt is loose, strain it in a coffee filter for an hour first.
• For a thicker shell, freeze the dipped berries for 30 minutes, then dip them a second time.
• Eat straight from the freezer or let them sit for a couple of minutes. They keep about a month in the freezer.
• Whole frozen berries are hard and a choking risk for children under 4; for little ones, serve thawed, halved berries with a spoonful of the yogurt instead, and use maple syrup rather than honey for babies under 12 months. The same dip works on halved strawberries or banana coins.

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