Description
Honey vanilla Greek yogurt, with raspberries and blueberries crushed and swirled into the yogurt to spread their fruity flavor throughout, are the main ingredients of this summery delight.
Ingredients
- 1 cup Honey Vanilla Greek Yogurt
- ½ Tablespoons Corn Syrup
- 1 pinch Salt
- 1 cup Mixed Berries, Frozen (I Used Raspberries And Blueberries)
- 1 teaspoon Freshly Squeezed Lemon Juice
- 1 Tablespoon Light Brown Sugar
Preparation
In a medium bowl, whisk together yogurt, corn syrup and salt. Cover and refrigerate at least for 2 hours or up to 1 day.
In another bowl combine berries, lemon juice and sugar. With a fork, lightly crush berries to release some of their juices. Cover and refrigerate until ready to use.
Pour cold yogurt mixture into an ice cream maker and churn for about 10–15 minutes or until you see it has become frozen yogurt.
Pour some frozen yogurt at the bottom of the popsicle molds, top with dollops of the reserved berry mixture, and gently stir in a figure eight to swirl the mixture into the yogurt. Top with remaining frozen yogurt and then with the remaining berry mixture swirling to mix.
Finish all the popsicle molds and place in the freezer until firm, at least 2 hours.
