Want a cold treat but not up for making your own ice cream? These yogurt drops are the perfect treat! The flavors are sweet and creamy just like a blueberry cookie dough ice cream while only using natural sweetener!
What’s your repeat craving? I think we all have one whether it’s something healthy, crunchy, sweet, salty, or creamy.
Mine is definitely sweet and creamy, with an attempt to stay healthy. That’s often hard with sweet desserts but with this recipe I can have it all. If you’re a fan of sweet cookie dough flavors give these Blueberry Cookie Dough Yogurt Drops a try!
Yogurt drops, or yogurt bites, are the perfect summer treat no matter what age you are! Raw honey is the only added sweetener in this recipe making it even more enjoyable. While they don't necessarily travel well, it's easy to grab a handful when you're at home and keep the rest frozen for later. They're quick to make and if you have kids it's so easy for them to help make this!
Feel free to change up the fruit to a peach or strawberry.
I Heat Part of the Mixture, but Why?
You’re adding oat flour to a mixture that should be smooth and creamy and the last thing you want is raw flour that creates a gritty and dry feel.
Also, my toddler can’t get enough of these and I feel better giving her cooked oats and cooked vanilla extract. You can choose to add the extract right before piping if you’re fine eating it uncooked and that will give you a stronger vanilla flavor.
You don't want to heat the Greek yogurt because that will thin it out. Make sure that the berries and heated mixtures are cooled down some before adding to the yogurt. A little warm will be fine because you'll be chilling the complete mixture again before piping.
More Yogurt Drop Recipes
More Related Cold Desserts
- Homemade Blueberry Ice Cream (no churn, no egg option)
- Homemade Strawberry Ice Cream (no churn, no egg)
- Tropical Chia Seed Pudding
Blueberry Cookie Dough Yogurt Drops
- 2 tablespoon unrefined coconut oil
- 2 ½ teaspoon vanilla extract
- 3 tablespoon oat flour blend rolled oats. Option to use GF oats
- 1 teaspoon raw honey
- 2 cups blueberries frozen or fresh
- 1 cup full fat plain Greek yogurt
- Use oat flour or blend rolled oats until a fine flour. Set aside.
- In a small saucepan heat coconut oil and vanilla on medium heat for approximately 5 minutes.
- Add oat flour and simmer on Lo for 2-3 minutes.
- Meanwhile, rinse berries, then blend in a blender with honey and put in a separate bowl. Add mixture from saucepan in blueberry bowl and mix. Fold in cold yogurt and chill in the fridge until cold all the way through.
- Place parchment paper on cookie sheet. Use a piping bag or Ziploc bag with tiny cut on corner and fill with mixture .
- Pipe small drops of mixture onto parchment. Place cookie sheet in freezer for about 2 hours. Too much longer and it could take on flavors of the freezer. Less and they won’t be as hard. After 2 hours use spatula to scrap off drops and put in a freezer safe container with lid (I used a 4 cup Pyrex). Stays good in freezer for up to 2 weeks.