Blueberry-Lavender Yogurt Pops
"Recipe source: Eat This Not That (summer 2020) Need to freeze for at least 6 hours or until firm"
Original is 8-10 servings
Ingredients
Nutritional
- Serving Size: 1 (105.4 g)
- Calories 91.5
- Total Fat - 0.3 g
- Saturated Fat - 0.1 g
- Cholesterol - 2.1 mg
- Sodium - 17.6 mg
- Total Carbohydrate - 19.1 g
- Dietary Fiber - 1 g
- Sugars - 17 g
- Protein - 4.7 g
- Calcium - 50.5 mg
- Iron - 0.2 mg
- Vitamin C - 4.8 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a saucepan over medium heat add blueberries and the next 3 ingredients (-lemon juice) and bring to a boil.
Step 2
Boil for 10 minutes or until berries start to break down, stirring occasionally.
Step 3
Set aside to let cool.
Step 4
In a saucepan over medium heat add the water and next 2 ingredients (-lavender) and bring to a boil, stirring to dissolve honey (or agave syrup).
Step 5
Remove from heat and let stand for 15 minutes.
Step 6
Strain through a fine mesh sieve into another bowl, discarding the lavender.
Step 7
Cool completely.
Step 8
Stir the blueberry mixture and yogurt into the lavender syrup. Spoon mixture into 4-5 ox ice cream molds or paper cups.
Step 9
Add tops and sticks. If using the cups you can cover cups with foil, slitting the foil for the stick and insert sticks through slits.
Step 10
Freeze for at least 6 hours or until firm. Unmold to serve.
Step 11
It is easiest to unmold if they stand at room temperature for about 10 minutes.
Tips
No special items needed.
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