Blueberry Yogurt Pops, Sally’s Baking Addiction

Servings: 6, 4 Ounce Popsicles 

This refreshing treat featuring blueberries is a wonderful way to incorporate seasonal produce, and it is a simple recipe that is naturally sweetened to boot! To top it off, blueberries are a great source of antioxidants to help with recovery from any and all summer activities.

Ingredients:

  • 2 cups blueberries
  • 2 Tablespoons agave or honey
  • 2 cups vanilla Greek yogurt (or any flavor)

Equipment:

Popsicle Mold, found here: https://www.amazon.com/Tovolo-Groovy-Ice-Pop-Molds/dp/B000G32H3Y?ie=UTF8&creativeASIN=B0108UYAUW&linkCode=xm2&redirect=true&tag=sallsbakiaddi-20

Directions:

  1. Blend the blueberries in a food processor or blender on high speed until nearly liquified into a smoothie-like consistency.
  2. Pour the thick blueberry liquid into a large bowl. Stir in the agave/honey. Add the yogurt and very gently mix everything together. If you want a tie-dye, swirly look to your popsicles– do not fully blend the yogurt and blueberries. You want those patches of white and blue. The mixture will be thick. Add a little more agave/honey to adjust sweetness to taste.
  3. Pour mixture evenly into each popsicle mold. If your popsicle mold has slots for sticks, you can insert them before freezing – if not, freeze for 2 hours, then put a wooden popsicle stick in the middle (that is what I did). Continue to freeze for an additional 4-6 hours or overnight.
  4. Run popsicle molds under warm water to easily remove. Eat on a hot day. Enjoy!