Lemon Blueberry Vanilla Greek Yogurt Popsicles
Summer in our house means popsicles. But not just any popsicles—the kind made with real fruit, real yogurt, and real ingredients you can pronounce. These lemon blueberry vanilla Greek yogurt popsicles are a staple in our freezer from June through August.
The combination of tangy lemon, sweet blueberries, and creamy vanilla Greek yogurt is something that never gets old. My kids ask for them constantly, and I never feel guilty saying yes because I know exactly what's in them.
Ingredients
- 2 cups vanilla Greek yogurt
- 1 cup fresh or frozen blueberries
- 2 tablespoons honey (adjust to taste)
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- Popsicle molds and sticks
Instructions
- If using frozen blueberries, thaw them slightly and drain any excess liquid.
- In a blender, combine the blueberries, honey, lemon juice, and lemon zest. Blend until smooth, or leave slightly chunky if you prefer texture.
- In a separate bowl, mix the Greek yogurt and vanilla extract until well combined.
- Layer the popsicle molds by alternating spoonfuls of the yogurt mixture and the blueberry mixture. Use a knife or skewer to swirl them together for a marbled effect.
- Insert popsicle sticks and freeze for at least 4-6 hours, or until completely solid.
- To remove, run warm water over the outside of the mold for a few seconds and gently pull.
Tips
Greek yogurt gives these popsicles a creamy texture and a protein boost that regular yogurt can't match. The higher the fat content in your yogurt, the creamier the popsicles will be. I like to use full-fat yogurt for the best mouthfeel. If you want a sweeter popsicle, drizzle honey directly into the blueberry layer. For a fun twist, try adding a few whole blueberries to each mold before freezing—they create little pockets of fruit that kids love.
These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.