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
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Frozen Blueberry Yoghurt Cups
Serves: 12
Prep: 15
Ingredients
Method
- Line a 12 cup muffin tin with liners.
- 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.
- 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.
- 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.
- 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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