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Blueberry Swirl Frozen Yogurt Sandwich Cookies
Recipes
Blueberry Swirl Frozen Yogurt Sandwich Cookies
9 servings
4 hours, 10 minutes total (Active 10 minutes)

Ingredients

  • 1 cup fresh (or frozen) blueberries
  • 1 tablespoon honey
  • 3 teaspoons water, divided
  • 1 teaspoon cornstarch
  • Plastic wrap
  • 12 graham crackers (or 12 crunchy granola bars)
  • 3 cups vanilla whole milk Greek yogurt

Steps

    1. Place blueberries, honey, and 2 teaspoons water in small saucepan on medium. Bring to a simmer. Cook and stir 4–5 minutes until berries burst. Combine cornstarch and remaining 1 teaspoon water; stir into berries and cook 1 more minute. Remove from heat, strain if desired, and cool completely.
    2. Line 9-inch square baking dish with plastic wrap, overhanging on both sides. Arrange crackers flat in dish, covering bottom (break pieces to fit if needed).
    3. Combine yogurt and berry mixture, stirring and folding to incorporate but leaving swirls. Dollop on top of crackers and spread evenly. Top with remaining crackers; fold plastic over tightly. Freeze 4 hours (or overnight) or until firm. Cut into squares and serve.

Amount per ⅑ recipe serving: Calories 190, Total Fat 4.5g, Sat Fat 1.5g, Trans Fat 0g, Chol 10mg, Sodium 170mg, Total Carb 32g, Fiber 1g, Total Sugar 20g, (Incl. 14g Added Sugars), Protein 5g, Vitamin D 0%, Calc 10%, Iron 6%, Potassium 4%