Blueberry lemon ice cream for breakfast

Ingredients:

• 1 cup blueberries
• 0.5 tbsp. low-fat natural yogurt
• 3 tablespoons natural maple syrup
• Zest and juice of half a lemon
• Special equipment: 4 fruit ice cube trays with a capacity of 90-120 ml.

Preparation:

1. Combine blueberries, yogurt, maple syrup, lemon zest and juice, and a pinch of salt in a blender and blend until smooth.
2. Divide the mixture evenly among four 90-120 ml ice cube trays and freeze for at least 8 hours (preferably overnight). Let the ice cream sit at room temperature for a few minutes before removing it from the trays. Can be stored in the freezer for up to 2 weeks.