Yogurt blueberry paletas

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 

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.