- ½ cup graham cracker crumbs
- 1 tablespoon Wildtree Organic Coconut Oil
- 2 cups plain low fat yogurt
- 2 tablespoons Wildtree Lemon Lime Cheesecake Blend
- 1 pint raspberries
- ½ cup blueberries
- 1 kiwi, diced
- Line a 24-cup mini muffin tin with paper liners.
- Combine graham cracker crumbs and Organic Coconut Oil.
- Press about 1 teaspoon of the mixture into the bottom of each lined mini muffin mold.
- Combine yogurt and Lemon Lime Cheesecake Blend.
- Fill each mini muffin mold with the yogurt mixture.
- Top each with 1 raspberry, 1 blueberry, and a piece of kiwi.
- Freeze until solid.
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