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Frozen Blueberry Yoghurt Cups

Serves: 12
Prep: 15

    Ingredients

    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

    Method

    1. Step 1

      Line a 12 cup muffin tin with liners.

    2. Step 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. Step 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. Step 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. Step 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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