In a medium bowl, mix together the yoghurt, maple syrup and then stir in the blueberries.
Lightly grease a shallow 16cm x 26cm x 3cm baking tray and line with non-stick baking parchment. Pour in the mixture and spread out so that the blueberries are evenly dispersed.
OPTIONAL - Swirl in some blueberry compote for a marble effect.
Cover with cling film and freeze for 2 hours or until solid. Once frozen cut into finger shapes or long triangles and serve.
