86kcal
7g
6g
2g
1g
5g
10g
55mg
- 200g / 7.05oz Yogurt
- 1/4 tsp Ground vanilla
- 1 tbsp Brown almond butter
- 50g / 1.76oz Raspberries
- 50g / 1.76oz Blueberries
1. Prepare the praline molds.
2. Sort, wash, and drain the berries. Mix 200g / 7.05oz Yogurt with 1/4 tsp Ground vanilla. Fill the mixture into the praline molds. Top with 50g / 1.76oz Raspberries and 50g / 1.76oz Blueberries. Drizzle 1 tbsp Brown almond butter on top. Freeze for at least 1 hour.
3. To serve, remove the yogurt bites from the freezer, let them thaw for a few minutes, and remove the molds.
1% of RDI
3% of RDI
6% of RDI
0% of RDI
0% of RDI
3% of RDI
14% of RDI
Instead of praline molds, muffin or ice cube molds can be used.
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