These Blueberry Yogurt Popsicles are a refreshing and wholesome treat, perfect for hot summer days. Creamy and delicious, they’re simple to prepare in advance and only about 100 calories per pop, making them a healthy snack option.
Ingredients
- 1 ½ cups fresh or frozen blueberries
- 3 tablespoons honey (or to taste)
- 2 ½ cups Greek yogurt (vanilla or plain)
- 3-4 tablespoons milk
- 1 teaspoon lemon juice (optional, but adds a nice touch)
Instructions
- In a small saucepan, heat the blueberries and honey over medium heat. Simmer for 4 to 5 minutes, until the blueberries release their juices. Mash the blueberries with a fork and let the mixture cool (see notes).
- Whisk together the yogurt, lemon juice, and milk.
- Gently fold the cooled blueberry mixture into the yogurt. For a marbled effect, stir just a few times so there are streaks of color. For a uniform color, blend completely.
- Pour the mixture into six 3-ounce popsicle molds. Insert sticks, cover, and freeze for at least 3 hours or overnight. To unmold, run warm water over the outside of the molds before gently pulling the popsicles out.
Notes
- Blueberry Puree: For a smoother popsicle with no berry chunks, puree the blueberry mixture and strain it through a fine-mesh strainer before adding it to the yogurt.
- Make-Ahead and Storage: The blueberry purée can be made ahead and stored in an airtight container for up to 5 days. To store popsicles, wrap each one in plastic wrap and freeze for up to 1 month.
Ingredient Notes: For the best texture and flavor, use full-fat Greek yogurt. Low-fat yogurt may result in popsicles with a more tart taste.
