Ingredients
175 grams pomegranate seeds
150 grams blueberries, coarsely chopped
560 grams FAGE Total yoghurt
120 milliliters/ 160 grams of maple syrup, or agave
340 grams semi-sweet chocolate chips*
160 grams coconut oil
Pistachios, chopped for garnish
*Could use store-bought ice cream shell coating for ease
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Steps
- Add pomegranate seeds, blueberries, yogurt, and syrup in a medium size bowl. Mix until well combined.
- Spoon mixture into the ice molds and freeze for 3 hours or until completely frozen.
- In a microwave-safe bowl, melt chocolate chips and coconut oil. Heat in 30-second increments until the chocolate is smooth.
- Dip each cube into the chocolate and top with pistachios and freeze again for 10 minutes or until set before serving.
