Ingredients
Ingredients
- 2 Cups Blueberries
- 1 Cup Greek Yogurt
- 1/2 Cup Lemon Juice - Fresh Squeezed
- 2 Tsp Lemon Zest
- 1/4 Cup Honey (or Maple Syrup)
- 1/4 Cup Milk
- 1 Tsp Vanilla
- 1 Pinch Salt
Directions
Directions
- In a small saucepan, combine the blueberries with 2 tablespoons of water.
- Simmer for 5–7 minutes until the berries burst and become jammy.
- Let cool completely.
- Blend together Greek yogurt, lemon juice, lemon zest, honey, milk, vanilla and salt.
- Fold the cooled blueberries into the yogurt mixture.
- Stir only a few times so you keep visible blueberry streaks instead of a completely purple mixture.
- Spoon the mixture into popsicle molds.
- ap the molds gently on the counter to remove air pockets.
- Insert sticks and freeze for at least 6 hours, preferably overnight.
- Once frozen, remove from the molds.
- Individually wrap each popsicle in clear popsicle bags or plastic sleeves and store in the freezer for up to 2 months.
Nutrition
Per serving · 8 servingsCalories
90
Fat
2 g
Saturated fat
1 g
Carbohydrates
16 g
Sugar
11 g
Fiber
1 g
Protein
3 g
Sodium
30 mg
Cholesterol
5 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Cups Blueberries
- 1 Cup Greek Yogurt
- 1/2 Cup Lemon Juice - Fresh Squeezed
- 2 Tsp Lemon Zest
- 1/4 Cup Honey (or Maple Syrup)
- 1/4 Cup Milk
- 1 Tsp Vanilla
- 1 Pinch Salt
Recipe Related Shopping
Lemon Squeezer 2 in 1 - Yellow and Green
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Lemon Zester
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Popsicle bags resealable
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Popsicle molds
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