Wild Blueberry Creamsicle Pops

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2 cups full fat greek or regular yogurt
1 1/4 cup frozen wild blueberries
2 tablespoon maple syrup
1/4 cup whole milk (optional)

In a saucepan, add the frozen wild blueberries. Mix in the maple syrup and stir to coat the blueberries. Place the saucepan over low heat and cook for approximately 5 minutes, stirring until the wild blueberries are thawed and the ingredients are well-combined. Remove the saucepan from heat and let the wild blueberry mixture cool to room temperature. In a medium mixing bowl, add the yogurt. Optional: To thin out the yogurt for easier pouring into molds, add the milk. Once the wild blueberries have cooled, gently fold them into the yogurt. Spoon the blueberry-yogurt mixture into the popsicle molds, filling them up completely. Tap the molds gently on the counter to remove any air bubbles and smooth the surface. Place the tray with the molds in the freezer and freeze for at least 4 hours or overnight.

Note: You can adjust the sweetness by adding more or less maple syrup according to your taste preferences. Feel free to experiment with different flavors of yogurt for variations, remembering that full-fat yogurt will produce creamier popsicles.