Makes 9 servings
Macros: 29cal, fat 1g, carbs 2g, fibre 0, protein 3g
Ingredients:
1 cup Plain Greek Yogurt
1/3 cup Pomegranate Seeds
1 Tbsp Pumpkin Seeds
Directions:
Line a baking sheet with parchment paper, wax paper or a silicone mat.
Spread the yogurt evenly onto the lined baking sheet, about 1/4-inch think. Sprinkle the pomegranate and pumpkin seeds overtop.
Place in the freezer until very firm, about 2 hours. Slice or break apart into pieces.
Leftovers: Keep frozen in an airtight container or freezer bag for up to two months. Line with parchment paper between the pieces if needed.
Servings Size: Each serving equals approximately one 3 x 2.5" piece.
Dairy-Free: Use coconut yogurt instead.
More Flavour: Add vanilla extract and your sweetener of choice.
Additional Toppings: Add in strawberry slices, blueberries, crushed pistachios, sliced
almonds, hemp seeds, shredded coconut or chocolate chips.
