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Blueberries and Cream Popsicles

Blueberries and Cream Popsicles
Adapted from Everyday Food Magazine’s Special Summer Issue
Makes 8 to 10 pops

6 ounces blueberries (1 cup)
¾ cup sugar, divided
1 cup low-fat plain Greek yogurt, or plain regular yogurt
1 cup heavy cream

1. In a small saucepan, bring blueberries and ¼ cup sugar to a boil over high heat. Reduce heat and simmer, crushing berries with a wooden spoon, until mixture is syrupy, 3 minutes. Transfer to a small bowl and refrigerate until cool, about 30 minutes.
2. In a medium bowl, whisk together ½ cup sugar, yogurt, and cream until sugar dissolves, about 2 minutes. Pour yogurt and blueberry mixtures, alternating them, into ice-pop molds, making 5 to 6 layers in each. With a wooden skewer, swirl mixtures together. Insert ice-pop sticks and freeze until solid, about 6 hours.

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