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Frozen Blueberry Yoghurt Cups

Serves: 12
Prep: 15


    Blueberry Topping

    • 1 cup fresh or frozen blueberries + extra to garnish
    • 2 tbs water

    Yoghurt Cups

    • 8 Weet-Bix wheat biscuits, crushed + extra to garnish
    • 2 tbs honey
    • 2 tbs water
    • 3 tbs peanut butter
    • 2 ½ cups low fat natural yoghurt


    1. Line a 12 cup muffin tin with liners.
    2. For the blueberry topping, place the blueberries and water in a small pot and simmer on medium heat until the berries are soft. Smash the berries with a fork or potato masher to create a chunky sauce and set aside to cool.
    3. Place the crushed Weet-Bix into a medium mixing bowl. Mix the honey, water and peanut butter in a small bowl and microwave for 10-20 seconds until soft and runny. Add to the crushed Weet-Bix, mix well to combine and divide the mixture between the 12 muffin cups, pressing firmly to the bottom with a spoon.
    4. Divide the yoghurt mixture between the cups followed by a spoonful of the blueberry topping. Use a small spoon to swirl the layers of the yoghurt and blueberry sauce together. Top with extra blueberries and crushed Weet-Bix to garnish and freeze for at least 3 hours or overnight.
    5. Remove the yoghurt cups from the muffin tin and store in the freezer in a storage bag or freezer safe container.

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