- 150 g raspberries
- 227 g strawberries
- 150 g blueberries
- 100 g low-fat natural yogurt
- 100 g low fat blackcurrant yogurt
Wash the fruit and pat dry carefully. Dip half of the berries in natural yogurt and the other half in blackcurrant yogurt.
Place the dipped berries on a baking sheet lined with baking paper. Freeze for 2 hours then enjoy straight away or transfer to freezer bags and freeze for up to 1 month.