Ingredients
- 1 cup fresh blueberries
- 1 tablespoon sugar free maple syrup
- 1 cup fat free plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 packets Splenda
Instructions
- Add blueberries and sugar free maple syrup to a small saucepan. Cook over medium-low heat for 10 minutes and let it cool. I used a fork to break up the blueberries some.
- While the blueberries are cooking, mix together Greek yogurt, vanilla and Splenda.
- Line an 8×8 pan with parchment paper. Add the yogurt mixture to the pan.
- Use a small spoon and drop small amounts of the blueberry mixture to the yogurt. Use a butter knife to swirl it into the yogurt.
- Freeze for 2 hours.
Yield: 3 servings (0 points per serving for blue and purple, 1 point per serving for green)
