Frozen Blueberry and Lavender Yogurt Pops
FROZEN BLUEBERRY AND LAVENDER YOGURT POPS
Whip up a batch of these easy, homemade blueberry and lavender infused yogurt pops, a dessert that everyone will love!
Ingredients
- 2 cups fresh blueberries
- 3 Tbsp granulated sugar
- 6 Tbsp honey
- 1/3 cup water
- 2 tsp dried culinary lavender flowers
- 2 tsp lemon zest
- 2 1/4 cups whole milk yogurt plain (NOT Greek)
- Popsicle Molds
Instructions
- 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.
Notes
To remove pops from the molds there are a few tips:
• Let molds stand on the counter at room temperature for 5-10 minutes or so, then gently try to remove
• Fill your sink with warm water (not hot!), and dip molds into the water for 10 seconds each dip, then gently try to remove
To store yogurt pops:
• Once pops are removed from molds, wrap individually in wax paper, then add to a large resealable plastic bag
ENJOY!
• Let molds stand on the counter at room temperature for 5-10 minutes or so, then gently try to remove
• Fill your sink with warm water (not hot!), and dip molds into the water for 10 seconds each dip, then gently try to remove
To store yogurt pops:
• Once pops are removed from molds, wrap individually in wax paper, then add to a large resealable plastic bag
ENJOY!
Nutrition
Calories: 99kcal
Tried this recipe?Let us know how it was!
Customers Like this
Culinary Lavender
From the mint family, the sweet aroma and potent flavor of these velvety 100% culinary lavender buds go a long way so very little at a time is required in culinary use.
