Instructions

• Mix that cornstarch and water in a small bowl until it’s smooth with no lumps. It’s kinda like making a little glue for your blueberries to stick together right.
• In a saucepan, you toss the blueberries and sugar over medium heat. You watch, waiting for the blueberries to burst open, letting loose their juices. This takes about 5 minutes, so don’t rush it — patience pays off here.
• Pour in the cornstarch mixture and keep stirring until you see the sauce thicken. It’s usually a couple minutes, but you gotta keep an eye on that float valve next to your stovetop so you don’t steam things too long.
• Once thick, pull it off heat and let that sauce cool down completely. You don’t want it burning your yogurt later.
• Mix half the cooled blueberry sauce with the vanilla yogurt in a bowl. Swirl it gently so the colors kinda blend but you still see some streaks of blue. It looks prettier that way.
• Now’s the fun layering. Spoon some yogurt mix into cups. Add a layer of blueberry sauce. Throw in some crumbled graham crackers. Repeat until you fill all your serving cups. Pop them in the freezer for at least 2 hours before you dig in.