Blueberry Yogurt Popsicles Recipe

1. For the Blueberry Purée: In a 2-quart stainless steel saucepan, stir together blueberries, water, sugar, lemon juice, and salt. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally with a heat-resistant spatula, until the blueberries soften but the mixture still has a relatively thin consistency, about 10 minutes. Remove from heat and let cool for 30 minutes. Transfer mixture to a blender and process until very smooth, about 15 seconds. Strain the blueberry purée through a fine-mesh strainer set over a small bowl to remove seeds (you should have 1 cup of strained purée).

2. For the Yogurt Base: In a medium bowl, whisk together yogurt, sugar, cream, lemon juice, and salt until well combined.

3. To Make the Popsicles: Whisk blueberry purée into yogurt base until thoroughly combined. Divide popsicle base evenly between six 3-fluid-ounce popsicle molds and freeze until solid, at least 4 hours (to make filling the molds easier, you can transfer the popsicle mixture to a measuring cup or other vessel with a spout first). To unmold, follow your popsicle mold's instructions.

Special Equipment

2-quart stainless steel saucepan, heat-resistant spatula, fine-mesh strainer, blender, 3-ounce popsicle molds

Notes

This recipe is formulated to make six 3-ounce popsicles, but you can scale it up or down as needed to accommodate popsicle molds of different sizes and numbers.

You can read about our favorite popsicle molds right here.

If using frozen fruit, place the frozen blueberries in a medium bowl and let thaw at room temperature until slightly softened, about 20 minutes. Discard any liquid that has accumulated at the bottom of the bowl before proceeding with the recipe (this will increase the total time of the recipe).

Not all Greek yogurts are created equal, which can make a big difference in a recipe where it’s the main ingredient. Look for brands that contain nothing but milk and active cultures, such as Fage and Chobani, or try skyr instead. Steer clear of any yogurt or skyr artificially thickened with gums or pectin, as its high moisture content can alter the frozen texture.

We highly recommend sticking with full-fat Greek yogurt; substituting with low-fat or skim yogurts will produce icy popsicles with a harsher, more tart flavor. The same goes for heavy cream; substituting with milk of lower fat percentages will produce icy popsicles with a watered-down flavor.

Make-Ahead and Storage

The blueberry purée can be made up to 5 days in advance and kept refrigerated in an airtight container.

After unmolding, each popsicle can be tightly wrapped in plastic and kept frozen for up to 4 weeks.

Read More

• Raspberry Yogurt Popsicles
• Mango Yogurt Popsicles