[Ingredients]
10oz blueberries
10oz strawberries
6oz fat-free greek yogurt
[Steps]
In two separate pots, bring berries to boil each with 1tbsp water. Partially cover pans and let reduce simmering for about 5mins until berries are saucy.
Remove from heat and puree.
Fill moulds 1/3 with strawberry sauce, freeze for 3hrs or until frozen.
Sweeten yogurt to taste. Fill mould with yogurt, freeze for 3hrs or until frozen.
Fill up the mould with blueberry sauce. Cover moulds with foil and insert sticks in until they reach the white layer. Freeze for 3hrs or until frozen.
Carefully remove popsicles from moulds.
*use leftover sauce for pancakes, french toast, yogurt parfaits, oatmeal, ice cream, smoothies, shakes, etc.
Adapted from Family Fresh Cooking