1/2 cup water
5 tsp granulated sugar substitute, divided
1 cup canned unsweetened light coconut milk
1/2 tsp vanilla
1 cup fresh blueberries
1/4 cup fat free plain greek yogurt
Combine the raspberries, water and 2 tsp of the sugar substitute in a food processor. Pulse until smooth. Evenly divide the mixture into 6 (4 oz) ice pop molds. Freeze until almost firm, about 40 minutes. In a separate bowl, whisk together 1 1/2 tsp of the sugar substitute, the coconut milk, and the vanilla. Remove the molds from the freezer and evenly pour the coconut mixture on top of the raspberry. Fill each mold 2/3 of the way. Freeze until set but not firm, about 40 minutes. Combine the blueberries, yogurt, and remaining 1 1/2 tsp of the sugar substitute in a food processor. Pulse until smooth. Evenly pour the blueberry mixture on top of the coconut mixture. Insert the popsicle sticks. Freeze until frozen, about 6 hours or overnight.
Serves 6
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