FROZEN YOGURT-COATED BERRIES

These look like candies but they are bursting with fruity freshness, vitamin C, and calcium. Keep a handy supply in the freezer.

SERVES: 4     PREP: 20–25 MINS, PLUS FREEZING     COOK: NO COOKING

1 cup fat-free Greek-style yogurt

1 tablespoon honey

¼ teaspoon natural vanilla extract

¾ cup blueberries

1 cup raspberries

1. Line three baking sheets that will fit in your freezer with nonstick parchment paper.

2. Put the yogurt, honey, and vanilla extract into a medium bowl and stir together. Drop a few blueberries into the yogurt, then use two forks to coat the berries in a thin layer of yogurt. Lift out, one berry at a time, draining off the excess yogurt, and transfer to one of the lined sheets.

3. Continue dipping and coating until all the blueberries are on the baking sheet. Repeat with the raspberries. Freeze, uncovered, for 2–3 hours, until frozen hard.

4. Lift the berries from the baking sheets and pack into plastic bags or lidded plastic containers. Seal and freeze for up to one month.

5. Remove as many as you need from the freezer and let thaw for 10 minutes before serving so that the fruit can soften slightly.

per serving: 81 cal / 0.3g fat / trace sat fat / 14.5g carbs / 10.8g sugars / trace salt / 2.7g fiber / 6.4g protein