Prep time: 5 min | Freeze time: 6-8h | Makes ~12 lollies (~1250ml)
260g / 2 cups strawberries, tops removed
250g / 1 ¾ cups raspberries
200g / 1 ⅓ cup blueberries
1 tbsp lemon juice
70g Roots ‘n Shoots Berry Protein Powder
260g / 1 cup plant based greek style yoghurt
125ml / ½ cup plant based milk
1 tbsp maple syrup
In a high speed blender combine the ingredients until smooth.
Transfer to ice lolly moulds, cover and insert sticks.
Freeze for at least 8 hours or overnight.
Store in the freezer until ready to enjoy. Wait a few minutes for them to thaw before popping out of the moulds.