Blueberry Yogurt Pops Recipes

Steps:

• Combine 1/4 cup of the blueberries, 2 tablespoons water, 1 tablespoon honey and the thyme sprigs in a small heavy saucepan. Coarsely mash the blueberries using a fork or a potato masher. Place over medium-high heat and bring to a boil. Remove the pan from the heat, cover and let the mixture stand for 15 minutes. Uncover the pan and let the syrup cool slightly. Discard the thyme sprigs.
• Place the remaining blueberries, remaining 1/3 cup honey, yogurt, agave, lemon juice and cooled blueberry syrup in a blender or food processor. Blend until the mixture is almost smooth.
• Transfer the yogurt mixture to a shallow glass baking dish, cover and freeze until slushy, about 2 hours. Using a fork, stir to blend. Continue to freeze until firm, at least 8 hours or overnight. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.

Steps:

• Combine yogurt, blueberries, and sugar in a blender. Puree until smooth. Pour into popsicle molds. Freeze overnight or until set.

Steps:

• Combine all ingredients in blender. Cover; blend on high speed 15 to 20 seconds or until smooth.
• Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert craft sticks, and freeze for 2 hours or until completely firm.
• To serve, dip outsides of molds into warm water to loosen.

Steps:

• Put the blueberry preserves into a quart-size heavy resealable plastic food bag and squeeze it into one corner. Put the yogurt into the bag and squeeze it gently with your hands to lightly mix; swirls of blueberry throughout the yogurt are fine.
• Arrange 6 mini paper drink cups on a small baking sheet. Using scissors, cut about 1/2 inch off the corner of the bag and squeeze the swirled yogurt mixture into the cups, filling them about two-thirds full. Gently insert a 6-inch lollipop stick into each cup. The thickness of the yogurt should help the sticks stand upright.
• Freeze for at least 2 hours before peeling off the paper cups and serving.