Ingredients
Fruit
- 2 cups (280g) blueberries
Sweetener
- 2 tablespoons agave syrup or honey
Dairy
- 2 cups vanilla Greek yogurt (or any flavor)
Instructions
- Blend the blueberries: Place the blueberries into a food processor or blender and blend on high speed until the berries are nearly liquified into a smooth, smoothie-like consistency.
- Mix with sweetener and yogurt: Pour the thick blueberry liquid into a large bowl. Stir in the agave or honey until combined. Add the vanilla Greek yogurt and gently fold the mixture together carefully to maintain a swirled tie-dye effect, leaving patches of blueberry and white yogurt visible. Adjust sweetness by adding more agave or honey if desired.
- Fill popsicle molds: Evenly pour the blueberry yogurt mixture into popsicle molds. If your molds have slots for sticks, insert them before freezing. If not, freeze the molds for 2 hours first, then insert wooden sticks into each popsicle carefully. Continue freezing for an additional 4 to 6 hours or overnight until fully set.
- Remove and serve: To remove the popsicles, run the molds under warm water briefly to loosen them. Gently pull out the popsicles and enjoy your cool, delicious treat on a hot day.
Notes
- Use fresh or frozen blueberries; if using frozen, thaw slightly before blending.
- For a creamier texture, choose full-fat Greek yogurt.
- You can substitute agave with honey or maple syrup depending on preference.
- To achieve a more pronounced swirl effect, avoid overmixing the yogurt and blueberry puree.
- Store leftovers in an airtight container in the freezer for up to 1 week for best taste.
- Prep Time: 10 minutes
- Cook Time: 6 hours (freezing time)
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
