- 4 (8 ounce) containers plain lowfat yogurt
- 2 cups sliced fresh strawberries
- 2 cups fresh blueberries
- 2 bananas, halved
Transfer each container of yogurt into a muffin cup and freeze solid, about 4 hours. Remove frozen yogurt; place 1 portion of frozen yogurt into a resealable plastic bag and add 1/2 cup strawberries, 1/2 cup blueberries, and half a banana to each bag. Store the bags in the freezer until serving time. Place contents of a bag into a blender and blend until smooth.