Happy May 21st! This month’s recipe redux theme is DIY kitchen essentials. With the warmer weather upon us I decided to make one of my summer kitchen essentials…popsicles. When the summer months come I am always looking for a cold treat. Unlike my husband who can eat ice cream every night, I prefer something a bit healthier on occasion. So I created my Blueberry Frozen Yogurt Pops to indulge in without the guilt. And get this, there are only two ingredients in this recipe and I bet you have both in your refrigerator right now. All you need is Greek yogurt and fruit. I used vanilla Greek yogurt and blueberries, but whatever flavor combination you like, go for it!
This recipe ended up requiring a lot of improvisation and creativity. For one, I lost my Popsicle molds and, two I didn’t have Popsicle sticks. But turns out a muffin tin is a great Popsicle mold. Sure, the shape is different but I actually had an easier time getting them out than I did using the molds. Also, the colorful straws I had added the perfect pop of color and held up the Popsicles just fine.
These popsicles make a great dessert, but are equally as healthy for a cold breakfast on a hot summer morning or as a cool afternoon snack. And if one isn’t enough, go for a second. I promise you won’t be judged. 🙂
- 1 cup vanilla non-fat Greek yogurt
- 1/2 cup fresh or frozen blueberries (can substitute with other fruits)
- Mix blueberries into yogurt and evenly spoon mixture into 6 muffin cup tins.
- Place a 3-inch cut straw or Popsicle stick into each.
- Place muffin tin in freezer for at least 3 hours. Remove and let sit on the counter for 5 minutes to make it easier to remove pops from muffin tin.
- Enjoy or place in air tight container in thefreezer and enjoy throughout the summer!
