Frozen Yogurt Dots

A few weeks ago, I saw this recipe for frozen yogurt dots on One Good thing by Jillee, a site I think I'm a little addicted to. Anyway, I saved the steps away on Pintrest and accidentally forgot about them until another yogurt recipe came  across my dash today (dipping strawberries in it and freezing them). So, I set to work: I got out the strawberry yogurt I keep forgetting to eat, took out the cookie sheets, and decided to try dipping some already frozen blueberries in it since I didn't already have strawberries. Here's what I learned: 1) Don't try just covering the blueberries with yogurt using a spoon. It kind of flows everywhere. The Ziploc bag really is a must for keeping things clean. 2)The dots should be larger than you initially think they should. I made a TON of small ones and, combined with the unrealized heat from the dishwasher going below and the dots' lack of ability to keep their temperature at that size, and they were almost all melted by the time I scraped them all up to put them in the mason jar I was planning on keeping them in. 3)The blueberries worked out great. They didn't melt a lick while I was trying to jar them (or while I was eating them) and they tasted great. I can't wait to try this again (when I'm fully prepared) and make them right (I really do need to look at the directions some times). (Sorry for the short post again. I was going to do a different recipe, but I need to try it out another time or two before I write about it.)