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Ingredients
- 1 cup 0% Chobani Greek yogurt
- 1/2 cup reduced fat coconut cream
- 1 tablespoon Natvia
- 1/2 cup fresh or frozen blueberries
Method
- In a small blender, combine yogurt, coconut cream and Natvia.
- Half fill popsicle moulds with yogurt mixture, then poke a few blueberries in each mould. Leave in freezer to set slightly for 15 minutes.
- Add remaining blueberries to the blender, and blend well with remaining yogurt mixture.
- Fill the rest of your moulds and freeze again for an hour, or until set.
- When ready to serve, run moulds under some warm water and wiggle gently to remove popsicles.
