- 32 ounces Honey Vanilla Greek Yogurt, full fat
- 1 cup blueberries
- 1/2 cup chopped California walnuts
- Line a baking sheet with parchment paper. Pour the yogurt on the cookie sheet and spread evenly. Sprinkle with blueberries and walnuts.
- Freeze for at least 3 hours. Break into pieces.
- Store in an airtight container in the freezer.