- Add the blueberries to a pot on medium heat and let cook down for about 10 minutes, string frequently until the mixture begins to thicken. Taste and sweeten with some honey if needed. Let cool completely
- Mix the greek yogurt, coconut milk, 1-3 tablespoons of honey and vanilla extract together in a bowl. (If the mixture is very thick, add some more coconut milk.)
- Add the yogurt and berries to the popsicle moulds, alternating to create layers. Use a knife to create a marble effect.
- Place the cover onto the moulds and insert the popsicle sticks and freeze overnight.
- To remove the popsicles from the mould, run them under hot water for 30 seconds and then gently pull on the popsicle sticks.
I use this type of mould to make these popsicles.
While you can make these popsicles with 0% fat yogurt, a higher fat yogurt (at least 2%) will lead to a creamier and less icy popsicle. I personally love and use 5% yogurt.
Use wild blueberries if you can get your hands on them. This type of blueberry has a more intense blueberry flavour. (Though all blueberries will work!)
To get a marble effect, use a knife to skewer and swirl the popsicle mixture in the moulds after layering them.
- Serving Size: 1 popsicle
- Calories: 120
- Sugar: 11g
- Fat: 5g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6.5g
Keywords: how to make yogurt popsicles, blueberry popsicle recipe, popsicles with yogurt