After a long day of sun, sand, and surf, the beachgoers returned to their seaside cottage, their skin tingling from the salty breeze and their hearts full of laughter. As they kicked off their sandy sandals and settled onto the sun-warmed deck, someone suggested a refreshing treat to cap off the perfect day.
With a quick trip to the kitchen, they gathered fresh raspberries and blueberries, a squeeze of lemon juice, and a generous dollop of creamy Greek yogurt. With a sprinkle of Swerve for sweetness and a pinch of Pink Himalayan Salt for balance, they blended up a batch of Completely Keto Multi Berry Yogurt Icees.
As they sipped their icy concoctions, laughter filled the air once again, mingling with the sweet scent of berries and the tang of yogurt. With each refreshing sip, they savored the memories made and the bonds strengthened by a day at the beach. And as the sun dipped below the horizon, painting the sky with hues of pink and orange, they knew that life’s simplest pleasures were truly the sweetest.
Ingredients
- 3/4 cup raspberries
- 3/4 cup blueberries
- 1 Tbsp lemon juice
- 3/4 swerve
- 3 cup plain Greek yogurt
- 1/2 tsp Pink Himalayan Salt
Instructions
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Cook the berries, swerve, salt and lemon juice until the sugar has fully dissolved and the blueberries begin oozing. Let cool.
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Mix the yogurt and berry mix and fill the molds. Put a stick into each mold and freeze for 4 hours.
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Option: Layer the molds by putting the berry mix an then yogurt until full.
Recipe Notes
