6 Serves
259 Mins
Combine the vanilla frozen yogurt, raspberries, and blueberries in a food processor or blender. Pulse approximately 20 times until the fruit is incorporated and the mixture reaches a smooth consistency.
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Vitamin E
0 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
33 µg / 400 µgCalcium
151 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
45 mg / 420 mgPhosphorus
127 mg / 1,250 mgPotassium
337 mg / 4,700 mgSodium
115 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
22 g / 50 gSaturated Fat
3 g / 20 gCholesterol
2 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Spoon a layer of the yogurt mixture into each popsicle mold. Add a few fresh blueberries and raspberries to each mold, then top with another layer of the yogurt mixture. Repeat this layering process until the molds are filled.
Place the filled molds into the freezer and allow them to freeze until completely solid, which will take at least 4 hours.
To unmold, briefly run the exterior of the popsicle molds under warm water for 10 to 15 seconds. Gently jiggle the popsicles to release them from the molds and serve immediately.
25
g95
g20
g
Yemeni
