Yield: 3 servings (0 points per serving for blue and purple, 1 point per serving for green)
Click here to view your WW Personal Points and track it on your app.
Add blueberries and sugar free maple syrup to a small saucepan. Cook over medium-low heat for 10 minutes and let it cool. I used a fork to break up the blueberries some.
While the blueberries are cooking, mix together Greek yogurt, vanilla and Splenda.
Line an 8×8 pan with parchment paper. Add the yogurt mixture to the pan.
Use a small spoon and drop small amounts of the blueberry mixture to the yogurt. Use a butter knife to swirl it into the yogurt.
Freeze for 2 hours.