Take a cookie sheet and place it in the freezer for at least 1 hour before making the Frozen Yogurt Covered Blueberries.

Thoroughly wash the fresh blueberries under cold water and gently pat them dry with a clean kitchen towel.

Line your chilled cookie sheet with wax or parchment paper.

Using toothpicks, skewer each blueberry and dip them into a bowl of Greek yogurt, ensuring each berry is completely coated.

Once all blueberries are coated, pop the cookie sheet into the freezer for about 1-2 hours, or until the yogurt is firm.

After freezing, carefully peel off the yogurt-covered blueberries from the sheet and store them in a freezer-safe bag or container.