I picked up a limited edition Chobani Watermelon greek yogurt with no idea what I would do with it. I felt like I needed to do more than just eat it though, so as it stared me down every time I opened the fridge I waited for inspiration.
My best food successes are not planned. They are the moments when I supposedly have ‘no food’ in the house. They are the moments when I am purely just creative.
So the more and more lonely the Chobani watermelon yogurt became, I thought of what other lonley ingredients I had.
Enter, frozen blueberries.
I had bought a ton of blueberries when I saw them on sale a couple of weeks ago and decided to freeze some of them.
Blueberries (and a couple of random strawberries), meet watermelon yogurt.
I simply mixed the yogurt and blueberries together in a bowl until they were coated. Then I dropped them in clumps onto parchment paper and returned to the freezer to set.
I like the different sizes, and the bigger ones are easy enough to break if my daughter only wants a small piece.
These are light and refreshing, or as my 4 year old said, ‘yummy, but cold!’
This post is linked up with Annmarie at The Fit Foodie Mama for Foodie Friday!