1 small carton of Raspberries
2 large Lemons (zested and squeezed; divided)
1 small carton Blueberries
1 small carton Blackberries
1.5 cups 0% fat Plain Greek Yoghurt
6 Tbsp. Coconut Cream (canned is best)
1 Tbsp. Vanilla Extract
4 Packets of Sweetleaf Stevia
Popsicle Sticks (if using muffin pans) or Popsicle molds
Combine blueberries, blackberries, 1 packet of Sweetleaf Stevia, juice of one lemon, and zest in a food processor/blender until smooth.
Pour layer into Popsicle mold or a greased muffin pan and freeze for about 25 minutes until layer is firm.
In a mixing bowl, combine the Greek Yoghurt, Coconut cream, 2 packets of Sweetleaf Stevia, and Vanilla Extract.
Spoon layer into Popsicle mold or muffin pan over the BLUE layer that has firmed up in the freezer.
Freeze for another 25 minutes or so, until the layer has firmed up.
Combine strawberries, raspberries, 1 packet of Sweetleaf Stevia, juice of one lemon, and zest in a food processor/blender until smooth.
Pour layer into Popsicle molds or a muffin pan over the WHITE layer and freeze. (If using a Popsicle mold, make sure you insert the tops. If using muffin pan, make sure to insert the Popsicle sticks before freezing the last layer.)