1. In a small saucepan, combine blueberries, honey or maple syrup, and lemon juice. Bring to a gentle simmer over medium heat, 4–5 minutes, mashing berries slightly.

2. If a thicker swirl is desired, stir in cornstarch slurry and simmer 30–60 seconds until jammy. Remove from heat and cool completely.

3. In a bowl, mix Greek yogurt with vanilla until smooth. Sweeten the yogurt to taste if desired.

4. Spoon yogurt into silicone molds or a mini muffin tin lined with papers, filling each cavity about ¾ full (makes ~12–15 bites).

5. Add a small spoonful of cooled blueberry compote on top of each and gently swirl with a toothpick or skewer. Don’t overmix.

6. Freeze flat for at least 3 hours (or overnight) until solid.

7. Pop bites out of molds and transfer to a freezer-safe container or bag, layering with parchment to prevent sticking.

8. Let sit at room temperature 2–3 minutes before enjoying for a creamy texture.