This blueberry yogurt pops recipe is perfect for kids of all ages — and we include adults in that too.
12 paper or foil baking cups, 2 1/2-inch size
Zest and juices of 1 small lemon
2 cups plain nonfat yogurt
1/4 to 1/2 cup sugar
1 pint blueberries
12 Popsicle sticks
Line twelve 2 ½ inch muffin pan cups with fluted paper baking cups.
In a bowl, blend the lemon zest, lemon juice, yogurt, and sugar until smooth. Stir in the blueberries. Divide the mixture among the paper-lined muffin pan cups.
Freeze for 1 1/2 hours, or until almost firm. Insert a Popsicle stick in the middle of each pop, then continue to freeze until firm — about 2 hours depending on your freezer. For longer storage in the freezer, cover with plastic wrap. To serve, peel off the paper liners from the pops; let stand at room temperature 4 to 6 minutes to soften slightly for easier eating.
Why We Love It
There are a lot of sugar-free pops out there, but they tend to use artificial sweeteners. While we use a little sugar in this recipe, we let the sweetness of the blueberries and creaminess of the yogurt speak for itself. Trust us, when you serve this next time don’t tell that it’s packed with healthy SuperFoods. Your guests will love it and not know the difference.