Berry Yogurt Popsicles

Ingredients

• 1 cup Forager Project Vanilla Bean Probiotic Drinkable Yogurt
• ½ cup Forager Project Unsweetened Plain Cashewmilk Yogurt 
• ¼-⅓ cup maple syrup 
• 1 teaspoon vanilla bean paste/extract
• ¾ cup raspberries
• ¾ cup blackberries
• 2 tablespoons sugar
• 1 tablespoon lemon juice

Prep

• First, add the Drinkable Cashewmilk Yogurt, Cashewmilk Yogurt, maple syrup, and vanilla to a large bowl or cup. Whisk together until combined into a smooth popsicle base.
• Fill 8 popsicle molds with ¾ of the popsicle base so that they are each around ⅓ full. Then, add the mold to the freezer for at least 15-20 minutes. This helps solidify the base so all the berries don’t sink to the bottom.
• While the popsicle mold is in the freezer, make the macerated berries. Add the raspberries, blackberries, sugar, and lemon juice to a bowl. Then, use a muddler to crush the berries until they are broken down and release some of their juices. 
• Remove the popsicle mold from the freezer and add the berries to each mold. Then, top each mold with the remaining ¼ of the popsicle base until they are full.
• Place the lid onto the popsicle mold and add in wooden popsicle sticks. Then, place the popsicle mold in the freezer for 6-24 hours until the popsicles are frozen.
• Remove the mold from the freezer and quickly run the bottoms of the mold under lukewarm water to help with popsicle removal. 
• Once the popsicles have been removed enjoy them immediately as they will melt fast.
• Notes: Leftover popsicles can be stored in a closed container in the freezer between sheets of parchment paper for up to 2 months.  It’s important that none of the popsicles are touching and that there is parchment paper on the top and bottom of the container to prevent freezer burn.