Hello Cooking With Ruthie fans! It’s Jen from Bakerette.com and I’m SO happy to be here with you again today.
I’m excited to share a refreshing Blueberry Yogurt Pops recipe with y’all…
I’m curious…Have you been as hot as we have for this time of year?
Yesterday I stepped outdoors to go to the store and a wave of heat smacked me in the face. I was totally shocked because for Northern Utah we’re generally in the high 70’s for this time of year. My thermometer said it was 97F! Wow-sa. We were warmer than our daughter’s place in South Carolina. Warmer than our son’s place in California! It was like a heat wave for a day.
I was heading to the grocery store and thought I’d get something to cool me down. I was in the frozen section when I saw some amazing plump-looking blueberries staring me in the face and across the aisle were some pretty darn amazing ice creams begging me to pick them up. Hmmmmm. Do I want ice cream oozing with hot fudge sauce or frozen blueberries to cool me down? My mind kept flashing back to the movie I saw the other day called “Fat, Sick, and Nearly Dead.” Never seen it? Hmmmm, it will change your life. It changed mine…for like a day. Now with this life-changing decision of ice cream or blueberries staring me in the face, I decided–reluctantly, mind you–to grab the blueberries. So glad I did. Best decision of the day!
These fresh blueberry yogurt pops are soooo incredibly easy to make. They are chock full of plump, juicy blueberries, yogurt, and lemon zest. They are low in calories (74 calories a pop) and low in fat (0.5 g). Perfect for you. Perfect for the kids. Perfect for a hot, sunny day.
- 2 cups blueberries, fresh or frozen (if frozen, thaw beforehand)
- 2-3 tablespoons granulated sugar, to taste
- 2 teaspoons water
- 2 cups low-fat vanilla Greek yogurt
- 1 teaspoon lemon zest
- 6 six-ounce paper cups or 4 nine-ounce paper cups
- 6 wooden popsicle sticks
- In a medium saucepan, mix together the blueberries, sugar, and water and cook over medium heat for 2 minutes or until the blueberries release their juices. Stirring occasionally. Turn the heat to low and continue to cook for an additional 2 minutes. Remove from heat and cool completely.
- In a medium-size mixing bowl, stir together the vanilla yogurt and lemon zest. Fold in the cooled blueberry mixture.
- Place paper cups right-side-up in a muffin tin. Spoon mixture into paper cups until about 2/3 full. Cover the tops of the cups with tin foil. Insert the wooden popsicle sticks through the center of the foil.
- Freeze until solid, about 3-4 hours.
I love visiting you each month and sharing with you some of my favorite recipes. Thanks so much for having me Ruthie!
Til next month!
Other recipes of of Jen’s you might enjoy:
I just love having Jen come to visit with us each month… isn’t she just great! Thanks so much for sharing these Blueberry Yogurt Pops with us, Jen!
If you haven’t been over to Bakerette to visit with her yet, be sure to jump on over there because she’s got all kinds of fun going on 🙂
Have a nice Friday and an even nicer weekend!!
xoxo~ Jen and Ruthie
PS– Today I’m sharing a delicious slow cooker recipe over at Or so she says! Visit Mariel for the recipe and you’ll LOVE her site too 🙂