Wild Blueberry Coconut Yogurt PopsPrint Recipe
Recipe by Katie Morford MS, RD of Mom’s Kitchen Handbook . Makes eight 3-ounce ice pops.
1 ½ cups frozen Wild Blueberries
¼ cup pure maple syrup
1 tablespoon lemon juice
2 cups coconut flavored yogurt (or 1 ⅔ cups coconut flavored Greek yogurt plus ⅓ cup milk)
- Stir together the frozen Wild Blueberries and maple syrup in a small saucepan set over medium-high heat. Cook, stirring regularly until the Wild Blueberries defrost and the juices begin to boil. Drop the heat until the liquid is at a high simmer. Simmer for 8 minutes. Remove from heat, mix in the lemon juice, and leave the berries to cool for at least 20 minutes.
- In a medium bowl, whisk the yogurt (or Greek yogurt plus milk) until creamy. Pour the Wild Blueberries into the bowl and run a rubber spatula through the yogurt a few times so that it looks lightly marbled. You don’t want it completely blended.
- Use a small measuring cup to transfer the yogurt mixture into pop molds. Freeze for several hours until completely solid.