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Blueberry-Lavender Yogurt Pops

Blueberry-Lavender Yogurt Pops

Prep: 30m Cook: 4h Total: 4h 30m

Yield: 10

These sophisticated ice pops feature beautiful swirls of barely sweetened blueberries mingled with a tangy yogurt mixture flavored with floral honey and lavendar. Source: Cooking Light

  • 2 cups fresh blueberries
  • 2 Tbsp sugar
  • 2 Tbsp honey
  • 1/3 cup water
  • 2 Tbsp dried culinary lavender or 3 fresh lavender sprigs
  • 2 (2-in.) lemon rind stips
  • 2 1/4 cups whole-milk plain yogurt
  1. Place berries and sugar in a small saucepan over medium heat. Cook, stirring occasionally and pressing to break up berries, until juices release completely, 10 to 12 minutes. Cool completely.
  2. Meanwhile, place honey, 1/3 cup water, lavender, and rind in a small saucepan. Cover and bring to a boil over medium-high heat. Remove from heat; let stand 15 minutes. Pour through a fine sieve; discard solids. Cool completely.
  3. Stir together lavender syrup and yogurt in a bowl. Spoon yogurt mixture alternately into 10 (3 oz.) ice-pop molds, beginning and ending with yogurt mixture. Swirl gently. Freeze until solid, 4 hours or overnight.

Ingredients

  • 2 cups fresh blueberries
  • 2 Tbsp sugar
  • 2 Tbsp honey
  • 1/3 cup water
  • 2 Tbsp dried culinary lavender or 3 fresh lavender sprigs
  • 2 (2-in.) lemon rind stips
  • 2 1/4 cups whole-milk plain yogurt

Instructions

  1. Place berries and sugar in a small saucepan over medium heat. Cook, stirring occasionally and pressing to break up berries, until juices release completely, 10 to 12 minutes. Cool completely.
  2. Meanwhile, place honey, 1/3 cup water, lavender, and rind in a small saucepan. Cover and bring to a boil over medium-high heat. Remove from heat; let stand 15 minutes. Pour through a fine sieve; discard solids. Cool completely.
  3. Stir together lavender syrup and yogurt in a bowl. Spoon yogurt mixture alternately into 10 (3 oz.) ice-pop molds, beginning and ending with yogurt mixture. Swirl gently. Freeze until solid, 4 hours or overnight.