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
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Cook the lime juice, sugar, salt and raspberries on medium until sugar fully dissolves. Let cool.
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Mix the yogurt and raspberry mix together and fill the molds.
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Stick each mold hole and freeze for 4 hours.
Recipe Notes