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
