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!
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You can also check out my Peanut Butter Jelly FroYo, FroYo Bites and the original FroYo Bark. All of these frozen yogurt barks make for a yummy and low point snack.
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:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for more dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Yield: 3 servings (0 points per serving for blue and purple, 1 point per serving for green)
Click here to view your WW Personal Points and track it on your app.
- 1 cup fresh blueberries
- 1 tablespoon sugar free maple syrup
- 1 cup fat free plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 packets Splenda
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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.
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While the blueberries are cooking, mix together Greek yogurt, vanilla and Splenda.
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Line an 8×8 pan with parchment paper. Add the yogurt mixture to the pan.
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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.
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Freeze for 2 hours.
