Blueberry Yogurt Bars
Indulge in the creamy, fruity delight of Blueberry Yogurt Bars, a no-fuss frozen treat that's as refreshing as it is irresistible. Featuring a buttery graham cracker crust, a luscious layer of tangy Greek yogurt sweetened with honey, and a vibrant blueberry compote swirled to perfection, these bars are a perfect balance of flavors and textures. With just 20 minutes of prep time and 10 minutes in the oven, they are an easy-to-make dessert that's ideal for warm days or anytime you crave a light yet satisfying treat. Plus, they're freezer-friendly, making them a go-to option for make-ahead snacking. Designed to serve 12, these bars are the ultimate combination of creamy yogurt, fresh blueberries, and a touch of homemade elegance. Perfect for summer gatherings, healthy desserts, or simply cooling off, Blueberry Yogurt Bars are sure to become your new favorite frozen indulgence!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 0.25 cups Granulated sugar
- 2 cups Plain Greek yogurt (full-fat preferred)
- 0.25 cups Honey
- 1 teaspoons Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the prepared baking dish to form an even crust. Use the back of a spoon or the bottom of a glass to pack it down tightly.
Bake the crust in the preheated oven for 10 minutes. Remove and let it cool completely to room temperature.
While the crust cools, in a medium saucepan over medium heat, combine the blueberries, cornstarch, and water. Stir and cook until the blueberries start to burst and the mixture thickens, about 5-7 minutes. Remove from heat and let the blueberry compote cool.
In a large mixing bowl, whisk together the Greek yogurt, honey, and vanilla extract until smooth.
Once the crust is cooled, spread the yogurt mixture evenly over the crust, smoothing the top with a spatula.
Gently swirl the cooled blueberry compote into the yogurt layer using a spoon or knife to create a marbled effect.
Cover the baking dish with plastic wrap or foil and freeze the bars for at least 4 hours, or until firm.
When ready to serve, lift the bars out of the dish using the parchment paper overhang. Cut into 12 squares using a sharp knife.
Let the bars sit at room temperature for 5-10 minutes to soften slightly before serving. Store any leftovers in an airtight container in the freezer for up to 2 weeks.
Nutrition Facts
Calories |
201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 96 mg | 4% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 16.2 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
