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
