FROZEN BLUEBERRY YOGURT POPS
Try refreshing Frozen Blueberry Yogurt Pops from Ocean Spray for a treat the whole family can enjoy all summer long.
Provided by Ocean Spray
Categories Trusted Brands: Recipes and Tips Ocean Spray®
Time 2h5m
Yield 8
Number Of Ingredients 4
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.
Nutrition Facts : Calories 36.6 calories, Carbohydrate 8.4 g, Cholesterol 0.5 mg, Protein 0.9 g, Sodium 15.3 mg, Sugar 1.8 g
BLUEBERRY YOGURT POPS
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.
Nutrition Facts : Calories 117 calorie, Fat 1 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 27 milligrams, Carbohydrate 21 grams, Protein 6 grams, Sugar 15 grams
BLUEBERRY FROZEN YOGURT
When frozen as directed, the yogurt will have a light granita texture that can be easily scraped with a fork. If you prefer a smoother texture, you can spin the yogurt mixture in an ice cream maker according to the manufacturer's instructions.
Provided by Giada De Laurentiis
Categories dessert
Time 10h35m
Yield 3 cups
Number Of Ingredients 6
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.
FRESH FRUIT FROZEN YOGURT POPS
Three simple ingredients are all you need to make homemade fro-yo pops. And that's not even the best part! Wait until you get a taste of the flavor from the fresh fruit. Just pick your favorite and freeze on. See All 12 Pops of Summer
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h10m
Yield 6
Number Of Ingredients 3
Steps:
- In blender, place all ingredients. Cover; blend until smooth.
- Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.
Nutrition Facts : Calories 110, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Pop, Sodium 35 mg, Sugar 17 g, TransFat 0 g
FROZEN BLUEBERRY POPS
Frosty blueberry pops make a refreshing -- and healthy -- summer dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10
Number Of Ingredients 3
Steps:
- Fill a 10-pop freezer-pop maker halfway with 1 1/4 cups blueberry juice (about 2 1/2 tablespoons per mold); add 6 blueberries to each mold. Place tops on molds and insert sticks; freeze until completely solid, about 4 hours.
- In a medium bowl, whisk together remaining 3/4 cup blueberry juice and yogurt until smooth.
- Remove pops from freezer and carefully remove tops. Fill molds evenly with blueberry-yogurt mixture, leaving about a 3/4-inch space from top. Add 6 more blueberries to each mold; cover with tops. Freeze until completely frozen, about 4 hours.
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