Homemade Baked Blueberry Yogurt Melts (Puffs)
These baked blueberry yogurt melts are light and puffy, made with real blueberries and creamy Greek yogurt! They bake low and slow until dry and crumbly, making them a fun little snack for babies, toddlers and busy days on the go.
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Servings: 180 small melts (approximate!)
Equipment
- 1 Electric handheld mixer
- 1 Immersion blender or small blender
- 1 zip-top bag or pipette bag
- 1 baking sheet
Ingredients
- ½ cup blueberries fresh or frozen
- 2 egg whites
- 2 tablespoon vanilla Greek yogurt
- 2 tablespoon corn starch
- ½ teaspoon lemon juice
Instructions
- Preheat the oven to 200°F (95°C) and line a large baking sheet with parchment paper.
- Add ½ cup of blueberries to a small saucepan. Cook over medium heat until the berries soften, burst and release their juices. Reduce the heat to medium-low and continue cooking, stirring often, until the mixture is thick and reduced to approximately 1½ tablespoons (about 6-8 minutes).
- Blend the reduced blueberries until smooth using an immersion blender or small blender.
- While the blueberries are reducing down, you can start to whip the egg whites. Separate the egg whites from the yolks, being careful not to get any yolk in the whites. Add the egg whites to a clean, completely dry metal or glass bowl. Beat with an electric hand mixer on high speed until stiff peaks form.
- In a separate bowl, stir together the Greek yogurt, cornstarch and lemon juice until smooth. Stir in the blueberry mixture.
- Add the blueberry yogurt mixture to the whipped egg whites and gently fold in. Avoid stirring or overmixing, as this can knock the air out of the egg whites.
- Transfer the mixture to a piping bag or zip-top bag. Snip a small opening from one corner and pipe small, evenly sized dollops onto the prepared baking sheet.
- Bake for 50 to 60 minutes, or until the melts feel dry and lift easily from the parchment paper. If they still feel soft or sticky, continue baking in 5- to 10-minute increments. They should be completely dry and cooked through!
- Let the yogurt melts cool completely on the baking sheet. Enjoy!
Blending the reduced blueberries really helps with piping them out and cooking evenly.
Make sure to use a metal or glass bowl!
Notes
Did you make this recipe? I'd love to hear from you! Leave a comment below!