Little bursts of blueberry goodness covered in creamy yoghurt.



1 punnet of blueberries (approx 125g)

1 cup five:am Organic Vanilla Bean Yoghurt

1 tbsp stevia (or a natural sweetener of your choice i.e. honey or maple syrup)



  1. In a medium bowl, stir together the yoghurt and stevia.
  2. In two batches, gently stir in the blueberries.
  3. Use a fork to scoop them out, making sure to tap off the excess yoghurt, and place on a lined baking tray.
  4. Place the tray into the freezer for an hour or until the berries are completely frozen.
  5. Store leftovers in an airtight container in the freezer and enjoy anytime.