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Blueberry Yogurt Popsicles
People keep asking me about the weather in New Orleans. Its hot. H-O-T....hot. And it doesn't change. All summer long, temperatures range from 85 to 95 degrees F with a ridiculous amount of humidity. It doesn't get cool at night. It stays hot. Get the picture? Luckily the fall is fast approaching and the temperature should start dropping a bit by October. Fall is my favorite season and I am very much looking forward to it.
In the mean time, I have been trying to get creative with ways to cool off. I am lucky to have two friends who have a pool, so that has been helpful. The many scoops of ice cream that I have made over the summer are definitely a good summer treat. But when I think about summer and staying cool, I think of popsicles! Do you remember the brightly colored push-up popsicles you used to eat when you were younger? Blue was my favorite. I would eat them at the pool during a quick break from the water, and I didn't care how much of a mess I made because I was already wet and could jump back in the water to wash off. Ah, summer. I believe this type of popsicle is still around, but now I know how to make popsicles that are much better tasting and better for you. And still blue:)
I bought some popsicle molds a few weeks ago and decided to make blueberry yogurt popsicles for my first attempt. Popsicles are a short departure from my regular scoop adventures, but they were pretty darn refreshing, if I do say so myself! Hope you enjoy!
Blueberry Yogurt Popsicles
This recipe yields approximately 24 ounces of liquid. I use the Norpro Frozen Ice Pop Maker, which makes eight - 3 ounce popsicles. Feel free to change the amounts for your popsicle making needs.
2 cups blueberries (if frozen, measure and then thaw before using)
3/4 cup low fat Greek yogurt
3/4 cup whole milk
Juice from 1 small lemon
3 Tablespoons honey
Combine blueberries, yogurt, and milk in a blender and blend until smooth. Add lemon juice and honey and pulse blender to combine. Pour liquid into popsicle molds. Freeze for approximately one hour, or until the liquid just begins to set. Remove molds from freezer, insert popsicle sticks, and return to freezer for another 2 hours or until popsicles are set. Enjoy!
Blueberries, Honey, Yogurt | in Popsicles 
Reader Comments (9)
Oh, I don't even need an ice cream maker for that! Some popsicle molds would help though... Hm.
Nojuju - I forgot to mention that you can use other containers as popsicle molds. Large dixie cups work well because you can tear off the cup when it is time to eat the popsicle. Other random containers can work too, as long as they are plastic. Briefly soak the mold in hot water to release the popsicle.
beautiful! i love the look and shape of the popsicles too, very old-school! great recipe, thanks for sharing! :)
Ah!! Just what I was looking for..
Would regular plain yogurt work ? Or must it be a Greek Yogurt ?
Swee San - Regular yogurt would also work in this recipe, but it just has more moisture in it than Greek yogurt. You may consider straining the regular yogurt through a cheesecloth to remove some of the moisture. Give it a try and let me know how it turns out!
Oh ok.. I shall try it then ... :)
Hi, I made this. With strained normal yogurt. It works :)
Can I use cream instead or yoghurt? Would it be the same quantities?
Anon - If you use cream, the popsicles will be more icey because cream has more water content than yogurt. You could substitute whole milk sour cream in a pinch. Good luck!