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Kitchen Blueberries Frozen Yogurt Blueberry Pops
Kitchen Blueberries Frozen Yogurt Blueberry Pops
Frozen Yogurt Blueberry Pops |
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 MAKES 12 POPSFor kids of all ages. You will need: • 12 paper or foil baking cups, 2 1/2-inch size • Zest and juices of 1 small lemon • 2 cups plain nonfat yogurt • ¼ to ½ cup sugar • 1 pint blueberries • 12 Popsicle sticks Line twelve 2 ½ inch muffin pan cups with fluted paper baking cups. In a bowl, blend the lemon zest, lemon juice, yogurt, and sugar until smooth. Stir in the blueberries. Divide the mixture among the paper-lined muffin pan cups. Freeze for 1 ½ hours, or until almost firm; insert a Popsicle stick in the middle of each pop. Freeze until firm, about 2 hours. For longer storage in the freezer, cover with plastic wrap. To serve, peel off the paper liners from the pops; let stand at room temperature 4 to 6 minutes to soften slightly for easier eating. |
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