Yogurt, raspberry, blueberry ice cream

📝 Ingredients

• 1 cup of blueberries
• 1 cup of raspberries
• 4 tablespoons of sugar
• 2 tablespoons of lemon juice
• 2 1/2 cups of vanilla yogurt
• Molds for 12 units of ice cream

👨‍🍳 Instructions

1. 1On a pan, mix the blueberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Cook for about 5 minutes. In another pan, cook the raspberries, 2 tablespoons of sugar, and 1 tablespoon of lemon juice. Let it cook for 4 to 5 minutes.
2. 2Once cooked, let them cool down, and then mix the blueberries with ½ cup of yogurt. Set aside.
3. 3Also, on another container, mix the raspberries with ½ cup of yogurt.
4. 4Fill the first ⅓ of each mold with the mix of raspberry-yogurt.
5. 5Take the molds to the freezer for 1 hour. Then fill the next ⅓ of each mold with yogurt, and take the molds back to the freezer for about 40 more minutes.
6. 6Finally, fill the last ⅓ of each mold with the mix of blueberry-yogurt. Take the molds back to the freezer for at least 1 more hour.
7. 7To remove the ice creams from the molds, put molds under warm wáter until they come out.