This is another 0 point snack! Fresh blueberries and yogurt taste great together. The most difficult part of this recipe is waiting for it to freeze.
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I used 1 cup of fresh blueberries (you could also use frozen) and 1 tablespoon of sugar free maple syrup. I cooked it in a saucepan for 10 minutes.
This FroYo only needs about 2 tablespoons of the blueberry mixture. So I put the rest of the blueberries in the fridge and I use it as a jelly for my toast.
You could also put it over waffles. Or you could eat it by the spoonful…it’s that good!
If I had to pick a favorite it would probably be the Peanut Butter Jelly FroYo. Peanut butter and jelly always reminds me of being a kid plus the FroYo looked really cool!
Some things I used for this recipe:
Yield: 0 Freestyle points for the entire pan!
- 1 cup fresh blueberries
- 1 tablespoon sugar free maple syrup
- 1 cup fat free plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 packets Splenda
Add blueberries and sugar free maple syrup to a small saucepan. Cook over medium-low heat for 10 minutes and let it cool. I used a fork to break up the blueberries some.
While the blueberries are cooking, mix together Greek yogurt, vanilla and Splenda.
Line an 8×8 pan with parchment paper. Add the yogurt mixture to the pan.
Use a small spoon and drop small amounts of the blueberry mixture to the yogurt. Use a butter knife to swirl it into the yogurt.
Freeze for 2 hours.