Ingredients:
50g x Peanut Butter (xylitol-free)
85g x Greek Yoghurt
65g x Blueberries (chopped up)
Easter Egg Mould
Add the peanut butter to a microwave safe bowl and
microwave for 60 seconds until melted
Add the Greek yoghurt to the same bowl the peanut butter
is in and mix well
Roughly chop the blueberries and stir into the mixture
Add the mixture to the Easter egg moulds
Freeze for 4 hours or overnight