Frozen yogurt granules

Ingredients:

• 0.5 cup ripe mango, diced, or raspberries
• 2/3 cup vanilla Greek yogurt, 2% fat
• Special equipment: immersion blender, plastic bottle for sauces

Preparation:

1. Line a baking sheet with parchment paper. Using an immersion blender, puree the mango or raspberries until smooth. Add the yogurt and gently stir with a spoon until evenly distributed. Transfer to a sauce bottle.
2. Pipe miniature yogurt circles the size of fingernails onto the prepared baking sheet in rows, making about 50 total. Freeze the baking sheet until the yogurt is set, about 2 hours, and up to 24 hours.
3. Once the granules have set, they can be served immediately or quickly transferred to a small container and stored in the freezer for later use. The granules can be stored in an airtight container in the freezer for up to 1 month.