Yogurt blueberry paletas

Ingredients

For the paletas:

½ cup of chopped walnuts

1 cup of Greek yogurt  

A big splash of Vainilla Molina

1 tsp of low-calorie sweetener

 

For the blueberry sauce: 

4 tbsp of fresh blueberries

2 tbsp of water 

1 tbsp of low-calorie sweetener 

A big splash of Vainilla Molina

The juice of 1 lime 

 

Directions

  1. Chop the almonds.
  2. Mix yogurt with Vaiilla Molina and sweetener. Put in the refrigerator while you make the sauce.
  3. In a saucepan mix the berries, water, sweetener, Vaiilla Molina and lime. Heat over medium heat until a thick sauce is formed. 
  4. Place some of the chopped almonds in each mold.
  5. Insert the sticks into each popsicle mold and fold in the yogurt.
  6. Freeze for 1 hour.
  7. Remove and add the cranberry sauce, freeze 2 hours more.
  8. Remove from molds and enjoy.

 

 

Vainilla Molina
4
4 hours
Dessert

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