Serves: 14 large popsicles
0.5 raw medium size beet, cut into cubes
1 handful of raw spinach leaves
1 slice of lemon
2 c fresh blueberries (I used high bush blueberries, also called American blueberries)
200g natural Greek yoghurt (I used full fat)
1. Blend all ingredients together in a fast speed blender.
2. Pour into Popsicle moulds and freeze for at least 5 hours.
3. Enjoy!
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