Yogurt Swirl Popsicles
2 cups blueberries
2 tablespoons agave or honey
2 cups vanilla Greek yogurt (or any flavor)
- Blend the blueberries in a food processor or blender on high speed until nearly liquefied into a smoothie-like consistency.
- Pour the thick blueberry liquid into a large bowl. Stir in the agave/honey. Add the yogurt and very gently mix everything together. If you want a tie-dye, swirly look to your popsicles-- do not fully blend the yogurt and blueberries. You want those patches of white and blue. The mixture will be thick. Taste it. If you want it sweeter, you can add a little more agave/honey.
- Pour mixture evenly into each popsicle mold. If your popsicle mold has slots for sticks, you can insert them before freezing - if not, freeze for 2 hours, then put a wooden popsicle stick in the middle. Continue to freeze for an additional 4-6 hours or overnight.
- Run popsicle molds under warm water to easily remove. Eat on a hot day. Enjoy!
Recipe adapted from Sally's Baking Addiction
5 cups blueberries
1/2 cup water
1/2 cup sugar
1 tablespoon lemon juice
In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups.
Divide among ten 2 1/2 ounce molds; insert wooden sticks, and freeze until solid, about 3 hours (and up to 1 week). To remove, dip bottom of molds in warm water for 2 to 3 seconds.
Recipe adapted from Martha Stewart