1. Preheat oven according to brownie package directions. Line an 8×8×2-inch baking pan with foil, extending foil over edges of pan. Spray with cooking spray; set pan aside.
2. Prepare brownie batter according to package directions, except substitute yogurt for the oil or melted butter. Stir in ½ cup blueberries. Spread batter evenly in prepared pan.
3. Bake brownies for the recommended time on package, removing brownies from the oven 5 minutes before end of baking. Sprinkle with remaining ½ cup blueberries, the almonds, and coconut; bake for 5 minutes more or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Use foil to lift cooled uncut bars from pan; cut into squares.
4. Prepare Pomegranate-Yogurt Glaze: In a microwave-safe bowl, heat ½ cup white melting wafers and 1 tsp. coconut oil on MEDIUM at 30-second intervals until melted, stirring each time. Stir in 2 tsp. beet powder until smooth. Add 1 Tbsp. Silk vanilla Almondmilk yogurt alternative; combine until smooth. If mixture thickens, reheat in microwave on HIGH for a few seconds. Makes about ½ cup.
5. Drizzle glaze on cool brownies; sprinkle with pomegranate seeds. Refrigerate at least 30 minutes. Store bars in tightly covered container in the refrigerator up to 1 week

Each serving contains: 157 calories, 7 g fat, 4 g saturated fat, 0 g trans fat, 12 mg cholesterol, 78 mg sodium, 22 g carbohydrates, 1 g fiber, 16 g sugar, 2 g protein. ","Daily values: 0% vitamin A, 1% vitamin C, 2% calcium, 4% iron.