Blueberry and Yogurt Ice Pops

(from Lucianolinda’s recipe box)

Source: Star Tribune- Lee Svitak Dean

Categories: Frozen Desserts

Ingredients

  • 2 cups blueberries
  • 7 Tbsp. water, divided use
  • 1/4 cup PLUS 2 Tbsp. sugar
  • Generous 2 cups plain Greek yogurt
  • 1/2 cup honey
  • 3 Tbsp. freshly squeezed lemon juice

Directions

  1. Put the blueberries, 5 Tbsp. water and sugar in saucepan, and bring to a simmer. Simmer over low heat for 3 to 5 minutes until the blueberries burst. Remove the pan from heat and set aside.
  2. Mix together the yogurt, honey, lemon juice and remaining 2 Tbsp. water in a bowl.
  3. Spoon alternate layers of yogurt and blueberry mixtures into each ice pop mold, leaving 1/4 inch at the top to let the mixture expand when it freezes. Insert the ice pop sticks, and freeze.

  4. makes 8 to 10 pops.

  5. Tips for successful ice pops:

  6. Freezing diminishes sweetness, make mix a bit sweeter than usual.

  7. If using alcohol, 2 to 5 Tbsp. per batch of 10 ice pops works fine. More will cause the pops not to freeze as well.

  8. Put the freezer at its lowest temperature and place pops all the way to the back. This keeps the ice crystals small, and the pop creamier.

  9. Place filled molds in the freezer for 1 hour, then insert the sticks so they remain upright.

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