Ingredients
2
cups assorted berries (I used blueberries, strawberries, raspberries and blackberries)
1/4
cup water
3
tablespoons sugar
Juice from half a lemon
5
containers (5.3 oz each) Greek vanilla yogurt
1
cup granola
Fresh mint and additional berries, if desired
Preparation
In food processor, place 2 cups berries, the water, sugar and lemon juice. Cover; process until smooth. Strain, unless you’d prefer fruity bits.
In medium bowl, beat fruit mixture and yogurt with whisk. Place half of mixture in nonstick fluted tube cake pan. Sprinkle with granola. Top with remaining mixture. Freeze 8 hours. If desired, freeze some of the mixture in small nonstick molds for decoration.
Serve with mint and additional berries.
