Makes 2 cups
3/4 lb berries
2 egg yolks
1/2 cup coconut oil
Put berries in a saucepan and heat on medium heat until skin starts to burst open. Place berry mixture in a blender and blend until smooth. In a bowl with an electric mixer whisk the egg yolks until pale and fluffily. Slowly pour in berries, once cool whisk in the coconut oil, 1 tbs at a time. Refrigerate for 4 hours until it has firmed up.
For this yogurt I used blueberries and topped it with my Granola. So delish!
Author: Inspired by Primal Cravings Cookbook