Definitely your new favorite summer treat.
- 2 cups blueberries1
- 2 Tablespoons agave or honey2
- 2 cups vanilla Greek yogurt (or any flavor)
- Popsicle mold
- Blend the blueberries in a food processor or blender on high speed until nearly liquified into a smoothie-like consistency. See above for a photo.
- 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!
- You can be a little generous with the 2 cups of fruit (maybe closer to 2 and 1/4 cups). And try using another fruit! You can use around 2 cups of halved cherries, sliced strawberries, chopped peaches, blackberries, or raspberries.
- The agave or honey really makes the flavors of the tart fruit and tart yogurt pop. If you're using a sweeter fruit mentioned above like dark sweet cherries, reduce down to 1 Tablespoon. Taste the mixture, then add a little more if you'd like.