Blueberry Swirl Yogurt Bites Recipe

I just made blueberry swirl yogurt bites that are the kind of Grab And Go Snack Ideas that actually taste like dessert without the guilt.

I’m obsessed with these Blueberry Swirl Yogurt Bites. I love how plain Greek yogurt turns creamy and bright when it meets fresh blueberries for the compote, and the bites feel like a grown-up popsicle without the guilt.

I grab them as part of my Grab And Go Snack Ideas when mornings implode, or stash them for post-practice when Snacks For Practice call. They hit that sweet-tart spot, pack protein, and actually taste like something I want instead of something I should eat.

But the swirl looks pretty you’ll want to Instagram it. Pure fruit, yogurt, joy.

No fuss, seriously. Really.

Ingredients

• Greek yogurt: it’s creamy, protein-rich, and gives the bites a tangy base.
• Blueberries (compote): jammy and sweet-tart once cooked, adds deep berry notes.
• Blueberries (folding): fresh burst and little pops of texture in each bite.
• Honey: it’s natural sweetness that rounds the yogurt without tasting cloying.
• Vanilla extract: basically warm and cozy, makes the flavors feel homey.
• Lemon juice: brightens everything and keeps the compote from tasting flat.
• Cornstarch (optional): thickens the compote so it swirls without getting runny.
• Granulated sugar/maple syrup (optional): adds extra sweetness if you like it sweeter.
• Pinch of salt: brings out the fruit and balances the sweetness, trust me.

Ingredient Quantities

• 2 cups plain Greek yogurt (full fat or low fat, your call)
• 1 cup fresh or frozen blueberries for the compote
• 1 cup fresh or frozen blueberries for folding or extra swirls (you can use less)
• 3 tablespoons honey, divided (about 2 for yogurt, 1 for compote)
• 1 teaspoon vanilla extract
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch (optional, to thicken the compote slightly)
• 1 tablespoon granulated sugar or maple syrup (optional, for sweeter compote)
• Pinch of salt

How to Make this

1. Make the compote: add 1 cup blueberries, 1 tablespoon honey, 1 tablespoon lemon juice, pinch of salt, and the optional 1 tablespoon sugar into a small saucepan over medium heat.

2. If you want a thicker compote, mix 1 teaspoon cornstarch with 1 tablespoon cold water until smooth and stir it into the berries now.

3. Cook, stirring occasionally, until the berries break down and sauce is slightly thick, about 6 to 8 minutes; mash some berries with a spoon for texture, then taste and add more honey if needed.

4. Remove compote from heat and let it cool to room temperature, or chill it in the fridge to speed things up.

5. Meanwhile, whisk 2 cups Greek yogurt, 2 tablespoons honey, 1 teaspoon vanilla extract, and a tiny pinch of salt in a bowl until smooth and slightly fluffy.

6. Fold in the extra 1 cup blueberries if you want whole fruit pieces, or skip them for a smoother bite.

7. Spoon a little yogurt into silicone molds or a lined mini muffin tin, add a small dollop of cooled blueberry compote, then add more yogurt on top. Use a skewer or toothpick to swirl the compote into the yogurt for that marbled look.

8. Taste a swirl and adjust sweetness next time if needed, then freeze the molds uncovered for 1 to 2 hours until firm.

9. Once frozen, pop bites out and store in an airtight container or freezer bag for up to 2 months. Eat straight from the freezer or let sit a few minutes to soften before enjoying.

Equipment Needed

1. Small saucepan for the compote
2. Wooden spoon or silicone spoon to stir and mash berries
3. Small bowl to mix cornstarch slurry and another for whisking yogurt (you can use one bowl if you want)
4. Measuring cups and spoons (1 cup, 1 tablespoon, 1 teaspoon)
5. Whisk to make the yogurt smooth and slightly fluffy
6. Silicone molds or a lined mini muffin tin for freezing the bites
7. Skewer or toothpick to swirl the compote into the yogurt
8. Spatula or spoon to transfer yogurt and compote into molds
9. Airtight container or freezer bag for storing the frozen bites

FAQ

Blueberry Swirl Yogurt Bites Recipe Substitutions and Variations

• Swap plain Greek yogurt for full fat coconut yogurt or Icelandic skyr if you want a similar creaminess but different flavor. Coconut makes it dairy free, skyr keeps it tangy and thick.
• Use raspberries or mixed berries instead of some or all of the blueberries. They break down similarly when cooked, and give a brighter, slightly tart flavor.
• Replace honey with maple syrup or agave for a vegan option. Maple adds a little earthier taste, agave is neutral and dissolves easy.
• Instead of cornstarch to thicken the compote try arrowroot powder or mix in 1 teaspoon chia seeds. Arrowroot thickens clear and fast, chia gives a bit of texture and gels as it sits.

Pro Tips

– Freeze the yogurt in a flat shallow container first for about 45 minutes, then scoop into molds and swirl with the compote. It firms up faster and you get cleaner swirls without the compote sinking to the bottom.

– If your compote is too runny, simmer it a little longer instead of adding lots of cornstarch. Overcooking it a tiny bit concentrates the flavor and avoids that starchy mouthfeel. If you do use cornstarch, mix it with cold water first so you don’t get lumps.

– Want brighter blueberry flavor? Add a tiny grate of lemon zest to the compote while it cooks. Don’t add too much though, a little goes a long way and it keeps the yogurt tasting fresh.

– For easier unmolding, line the mini muffin tin with small squares of parchment or use silicone molds and let the bites sit at room temp for 3 to 5 minutes before popping them out. They come out clean and you won’t squish the edges.