Blueberry-Lavender Yogurt Pops

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.