Frozen Blueberry and Lavender Yogurt Pops

To a small saucepan, add blueberries and granulated sugar and heat over MED heat. Stirring occasionally, and cook for about 10 minutes. Press with the back of a wooden spoon to break up the blueberries (or even use a potato masher – gently). Set aside and cool completely.

To another small saucepan, add water, honey, lavender and lemon zest. Cover and bring to a boil over MED to MED-HIGH. Once boiling, remove cover and remove from heat. Let stand 15 minutes.

Pour honey mixture through a fine sieve and discard solids. Cool completely.

Combine yogurt and honey mixture in a bowl, stirring to combine fully (preferably one with a pour spout).

Spoon (or pour), a little bit of yogurt mixture into 10 (standard size) popsicle molds. Spoon a little of the blueberry mixture into each of the molds, and continue alternating the yogurt and blueberry mixture, making sure to end with the yogurt. Use a kebab stick or small fork to gently swirl the two mixtures together in each mold.

Follow instructions for your molds (mine has a cover and insert spots for the popsicle sticks), and freeze for 4-6 hours or overnight. I prefer freezing overnight.