6 servings
Step 1:
Wash the blackberries and put them in a saucepan with the water. Cook over low heat with the lid on. Once the blackberries are cooked, remove the lid and stir constantly, simmer for 20 more minutes until thick. Once ready, add a teaspoon of honey.
Step 2:
Divide the yoghurt into 6 muffin molds and pour the already cold blackberry mixture over it. For the swirl effect, use a fork. Put the molds in the freezer for 3 hours.
Step 3:
Once ready, remove the muffin molds. Soaking them in hot water on the outside helps.
Step 4:
Cover each one with sliced almonds, blackberries, and mint. Serve and enjoy.
