Raspberry Lemon Yogurt Bites

Ingredients:

• 2 cups raspberries, fresh
• 1 cup Greek yogurt
• 1/3 cup raspberries, dried
• 2 teaspoons lemon zest, grated
• 2 Tablespoons vanilla extract
• 1/2 teaspoon ginger, ground
• 1 1/2 teaspoons maple syrup
• 1/8 teaspoon salt

Instructions:

1. Line a large baking sheet with parchment paper.
2. Place the freeze-dried raspberries in a zip-top plastic bag. Using a rolling pin, crush the berries into a very fine powder.
3. Transfer the powder to a medium bowl. Add 1 cup yogurt, 2 tablespoons vanilla, 2 teaspoons lemon zest, 1½ teaspoons maple syrup, ½ teaspoon ginger and ⅛ teaspoon salt; stir until smooth. Add 2 cups raspberries; gently stir to coat.
4. Using a fork, remove 1 raspberry from the yogurt mixture, tapping excess yogurt off.
5. Repeat with the remaining raspberries, leaving space between them. Place the baking sheet, uncovered, in the freezer until the bites are frozen, at least 2 hours or up to 24 hours.
6. Remove from the freezer 5 minutes before serving.
7. Serve and enjoy!

Nutrition Information:

Serving Size: 1 cup

Calories: 230

Fat: 7 g

Carbohydrates: 26 g

Fiber: 8 g

Sodium: 172 mg

Sugar: 15 g

Protein: 12 g