Blueberry Yogurt Pops: The Coolest Snack in the Freezer
Ingredients
- 1 ½ cups fresh or frozen blueberries
- 1 ½ cups plain Greek yogurt (or vanilla yogurt)
- 2 tbsp honey or maple syrup, to taste
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- Optional: extra blueberries or granola for layering
Method
Blend the base.
- In a blender, combine blueberries, yogurt, honey, vanilla, and lemon juice. Blend until smooth.
Add texture (optional).
- Drop a few whole blueberries or a sprinkle of granola into each popsicle mold before filling.
Fill and freeze.
- Pour the mixture evenly into popsicle molds, leaving a little space at the top. Insert sticks and freeze for 4–6 hours, or until firm.
Serve and store.
- To release, run the molds under warm water for a few seconds. Store in a sealed container or reusable bag in the freezer for up to 1 month.
Notes
Helpful Tips
- Make it swirl: Alternate layers of blueberry mix and plain yogurt for a marbled look.
- Breakfast-ready: Serve one with a handful of granola or fruit on the side.
- Dairy-free: Use coconut or almond yogurt and agave instead of honey.
- Lunchbox win: Wrap pops individually in parchment and freeze — they’ll stay cool until snack time.
- All-weather treat: Whether it’s 40° or 90°, some snacks just belong in the freezer.