Frozen Blueberry and Lavender Yogurt Pops

Name: Frozen Blueberry and Lavender Yogurt Pops
Prep time: 15 min
Yield: 10 servings
Ingredients: 2 cups fresh blueberries; 3 Tbsp granulated sugar; 6 Tbsp honey; 1/3 cup water; 2 tsp dried culinary lavender flowers; 2 tsp lemon zest; 2 1/4 cups whole milk yogurt, plain

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Servings
10 servings
Calories
99 kcal
Course
Dessert
Cuisine
American

Frozen Blueberry and Lavender Yogurt Pops

Dominic Jacobs

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Whip up a batch of these easy, homemade blueberry and lavender infused yogurt pops, and you'll have a kid-friendly dessert that everyone will love!

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Ingredients

Servings

2 cups fresh blueberries
3 Tbsp granulated sugar
6 Tbsp honey
1/3 cup water
2 tsp dried culinary lavender flowers (or 2-3 fresh sprigs of lavender)
2 tsp lemon zest
2 1/4 cups whole milk yogurt, plain (Greek could be substituted, my family just prefers using regular)

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Instructions

To a small saucepan, add blueberries and granulated sugar and heat over MED heat. Stirring occasionally, and cook for about 10 minutes. Press with the back of a wooden spoon to break up the blueberries (or even use a potato masher - gently). Set aside and cool completely.
To another small saucepan, add water, honey, lavender and lemon zest. Cover and bring to a boil over MED to MED-HIGH. Once boiling, remove cover and remove from heat. Let stand 15 minutes.
Pour honey mixture through a fine sieve and discard solids. Cool completely.
Combine yogurt and honey mixture in a bowl, stirring to combine fully (preferably one with a pour spout).
Spoon (or pour), a little bit of yogurt mixture into 10 (standard size) popsicle molds. Spoon a little of the blueberry mixture into each of the molds, and continue alternating the yogurt and blueberry mixture, making sure to end with the yogurt. Use a kebab stick or small fork to gently swirl the two mixtures together in each mold.
Follow instructions for your molds (mine has a cover and insert spots for the popsicle sticks), and freeze for 4-6 hours or overnight. I prefer freezing overnight.

Notes

To remove pops from the molds there are a few tips:
To store yogurt pops:
Let molds stand on the counter at room temperature for 5-10 minutes or so, then gently try to remove
Fill your sink with warm water (not hot!), and dip molds into the water for 10 seconds each dip, then gently try to remove
Once pops are removed from molds, wrap individually in wax paper, then add to a large resealable plastic bag