After a fun-filled day at the annual blueberry festival, Sarah and her friends found themselves with baskets brimming with freshly picked blueberries. As they made their way home, their minds buzzed with excitement, imagining all the delicious treats they could create with their bounty.
Upon arriving home, they gathered in Sarah’s kitchen, their laughter echoing off the walls as they brainstormed ideas for using the plump, juicy blueberries. With the summer heat still lingering, they decided to make something cool and refreshing to enjoy together.
Drawing inspiration from the festival’s vibrant atmosphere, Sarah suggested making Completely Keto Blueberry Yogurt Icees. Her friends eagerly agreed, and they set to work, blending together creamy Greek yogurt, sweet Swerve, and a splash of zesty lemon juice.
As they stirred in the luscious blueberries, their kitchen filled with the fruity aroma, transporting them back to the festival grounds where they had spent the day sampling blueberry-infused treats.
With a dash of Pink Himalayan Salt to enhance the flavors and a hint of peppermint extract for a refreshing twist, they poured the mixture into ice pop molds and eagerly awaited the freezing process.
Once the icees were frozen solid, they gathered around the kitchen table, sharing stories of their adventures at the festival as they savored the icy-cold treats. With each bite, they couldn’t help but smile, knowing that their homemade Blueberry Yogurt Icees were the perfect way to end a memorable day spent celebrating their love for blueberries.
Ingredients
- 1/2 tsp peppermint extract
- 3/4 cup swerve
- 1/4 tsp Pink Himalayan Salt
- 1 1/2 cup plain Greek yogurt
- 3/4 cup blueberries
- 1/2 Tbsp lemon juice
Instructions
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Cook the peppermint extract, salt, sugar, lemon juice and blueberries on medium until the sugar totally melts in and blueberries beging oozing. Let cool.
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Mix the yogurt into the cooked bluberry mixture and fill the icee molds. Put a stick in each one and freeze for at least 4 hours. Enjoy!
Recipe Notes
