[Serves 4]

2 cups Pichuberry, chopped
1 cup 2% Greek yogurt
1/2 cup agave nectar


Using a food processor or blender, puree the pichuberries. Add the remaining ingredients and puree until well mixed.
Cover and refrigerate for one to two hours. Then prepare according to your ice-cream maker manufacturer instructions.
NOTE: if you don’t have an ice cream maker, you could take this refrigerated mix put it into Popsicle molds.

Recipe by Manuel Villacorta, MS, RD, author of Peruvian Power Foods and Whole Body Reboot

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