Ingredients
- 1 1/2 cup plain Greek yogurt
- 3/4 cup raspberries
- 1/2 cup swerve
- 1/2 tsp Pink Himalayan Salt
- 1 Tbsp lime juice
Instructions
-
Cook the lime juice, sugar, salt and raspberries on medium until sugar fully dissolves. Let cool.
-
Mix the yogurt and raspberry mix together and fill the molds.
-
Stick each mold hole and freeze for 4 hours.
Recipe Notes
