BLUEBERRY-COCONUT GREEK YOGURT POPS
Makes 10
Recipe courtesy of Vallery Lomas; foodieinnewyork.com.
1½ cups (12 ounces) Greek yogurt ¾ cup (6 ounces) full fat coconut milk 4 tablespoons granulated sugar*,
divided
1½ cups fresh or frozen blueberries * Honey can instead of sugar, and
adjust to taste
In a large bowl, combine the Greek yogurt with the coconut milk and 1½ to 2 tablespoons of sugar or honey. Stir vigorously until you have a smooth consistency. Taste and add more sweetener, if desired. Set aside.
Make the blueberry sauce by combining the blueberries with the remaining 2 tablespoons of granulated sugar or honey in a small pot. Cook over medium heat until the blueberries start to break down. Stir and continue cooking until it reaches a jamlike consistency. Remove from heat.
Place a tablespoon of the yogurt mixture in each mold. Add a tablespoon of blueberry sauce. Top with another tablespoon of the yogurt. Continue alternating until the mold is nearly full. Place the top on the mold and add the sticks. Freeze for six hours.
Once the ice pops are completely frozen, place the molds under running water so that they will loosen. Remove and enjoy immediately, or place in the freezer in an air-tight container with parchment paper dividing each row. These are an easy grab-and-go breakfast for summer, or a cool treat for any time of day.
Note: Nutritional analyses are not available for these recipes.
LEMON ICE POPS
This ice pop recipe can be adapted for any fruit you have on hand. You can also add lime or coconut. For pretty pops, drop thin slices of lemon and lime into the mold before adding liquid. Makes about 10 pops
¾ cup sugar or
½ cup honey
1 cup water
½ cup freshly squeezed lemon juice
Zest of 2 lemons Using a saucepan, dissolve sugar into water, stirring continuously. Add juice and zest and bring to a simmer. Remove mixture from heat and allow to cool. Taste and adjust sweetener, if needed.
Pour lemon mixture into molds, add sticks and freeze for 6 hours.