Frozen Blueberry Yoghurt Cups

Name: Frozen Blueberry Yoghurt Cups
Prep time: 15 min
Cook time: Cook time not available
Total time: 15 min
Yield: Serves 12

Prep

15 min

Serves

Skill

Vegetarian

Prep

15 min

Serves

Skill

Good Source of Calcium Good Source of Protein Good Source of Iron

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

Nutrition per serving

Weight, measurement and temperature conversions

546 kJ

energy kj

6 g

protein

1 g

saturated fat

1.8 g

dietary fibre

18 g

carbohydrate

10 g

sugars

98 mg

sodium

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.