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
1 tsp lemon zest
2 cups Greek yogurt*
3 tablespoons honey
12 ounces of blueberries
12 popsicle sticks
Line twelve 2 ½ inch muffin pan cups with fluted paper baking cups.
Blend lemon zest, yogurt, honey, and blueberries until smooth. Divide the mixture among the paper-lined muffin pan cups.
Freeze 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. Enjoy!
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 honey in this recipe, we let the sweetness of the blueberries and creaminess of the yogurt speak for themselves. 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.
*For creamier pops, use whole milk Greek yogurt.