Yogurt Ice Pops with Blueberries
Bravo Seattle. You actually got up to 80 degrees this week. Now if you can just keep this up for a few more weeks that would be grand. That way I can have an excuse to keep making popsicles and eat them while I sit out on the deck, watching the float planes as they take off and land on Lake Union.
The boy is out camping all weekend, and what do you do when you have the whole house to yourself and it’s hot outside? You make popsicles. So today on the menu, I give you this…
Yogurt Pops with Blueberries
adapted from Paletas by Fany Gerson
you will need:
1 lemon (for this we need only the peel)
1/2 cup water
1/2 cup sugar
1 1/2 cups plain unsweetened Greek-style yogurt
2 tablespoons honey
2 cups blueberries
Combine water and sugar and heat in small saucepan. When the sugar is dissolved, add the peel from an entire lemon. Simmer for 5 minutes and let cool to room temperature. Strain syrup and discard the peels.
Blend yogurt and honey in a food processor or blender and add the chilled syrup. Pour mixture about three quarters of the way in each of the popsicle molds.
Blend the blueberries separately with a sprinkle of confectioners’ sugar. Pour the mixture into the molds on top of the yogurt. Lastly, swirl the mixture with a skewer for a marbled effect.
Freeze for about 4 hours.
Remove and enjoy.