Mini Berry Lemonade Freezer Pies

 The heat - the August  heat is overwhelming, sometimes. I honestly feel as though I constantly need something cold to sip on, or in this case - eat on. What better way to cool off in this hot weather than with these refreshingly cool freezer pies! The zesty lemon paired with sweet berries is sure to send your taste buds to food heaven. Go ahead and make this gluten-free treat while the berries are fresh and in season!!

Ingredients 

Pie

5 tablespoons lemon juice

zest of 1 lemon

¼ cup plain cream cheese, softened

3 tablespoons coconut milk

2 scoops ARO vanilla whey protein powder

2 tablespoons honey

¼ cup coconut oil, melted

Topping

¾ cup mixed berries (blueberries, raspberries, blackberries, and strawberries)

Method

1. Put lemon juice, cream cheese, coconut milk, protein powder, and honey in a food processor or blender. Mix until smooth.

2. While processor is on, slowly pour in coconut oil (continuing to blend) until mixture is combined.

3. Fill 6 silicone cupcake liners with pie filling until about 2/3 full. Top each pie with mixed berries.

4. Place pies on flat surface and freeze them for at least 2 hours, or until pie filling is fully frozen.

5. When ready to serve, remove from freezer (& cupcake liner) and let sit at room temperature for 5-10 minutes then enjoy.

Makes 6 servings

1 serving is 1 pie with 2 tablespoons berries

Macros for 1 serving

200 calories, 9g protein, 11.8g carbs, 14.3g fat, 7.8g sugar, 1.5g fiber