Frozen Blueberry & Raspberry Yogurt Bites with Lemon

Ingredients

• 1 3/4 oz (50 g) blueberries
• 1 3/4 oz (50 g) raspberries
• 1 tbsp (12 g) low carb sweetener
• 5 1/2 oz (150 g) plain Greek yogurt, 0%
• 1 tsp (2 g) lemon zest
• 1 tsp (5 ml) vanilla extract

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Method

1. Crush the raspberries with half the blueberries and the low carb sweetener and leave them 5 minutes, until the juice runs and deepens in colour.
2. Beat the plain Greek yogurt with the lemon zest and the vanilla extract until it is loose enough to spoon.
3. Fold the crushed fruit through in two goes, stopping while it is still streaked.
4. Spoon it into small molds, press the rest of the blueberries in and freeze until firm.
5. Dip the molds in warm water for a few seconds and push the bites out onto a cold plate - prised straight from the freezer they tear and leave half the fruit behind. Scatter them apart so they do not set back into a single slab. A month in the freezer, in a box with paper between the layers. Eat them hard-frozen, with a few fresh berries in the bowl.