Blueberry yogurt popsicles – think frozen blueberry cheesecake meets tangy frozen yogurt.
YES, ya really should cook your blueberries. The heat concentrates the sugars, giving you more blueberry flavor than raw, almost blueberry pie filling but fresher. Simmer them with a little sugar and lemon for a simple compote and a deeper, jammier flavor. The Greek yogurt gets whisked with sugar, cream, lemon, and salt until silky – full-fat is the way to go, for a luscious, creamy bite instead of an icy one. Lemon in both the compote and the yogurt keeps the whole thing bright instead of just sweet. The result: a frozen treat with a refreshingly sweet-tangy balance.
Once the blueberries cool, the vibrantly violet compote gets folded into the yogurt mixture. A lot of recipes blend and strain the fruit – I don't find that step necessary, and I'm fine with a little texture in my popsicles. Some berries burst on their own while simmering, some I mash with a fork or break up with a whisk, and some remain chunky (which I'm ok with).
Eating popsicles, or paletas as they're called in Mexico, brings me back to childhood – the colorful paleterías of Mexico City. There's something so nostalgic and innocent about eating a popsicle on a hot summer day, racing the sun before the sticky juices melt down your hand.
My Popsicle Thought
Molds – there's all sorts of shapes, sizes & materials. If don't have a mold, small paper cups work. If. you're is different than mine, no prob. Either way, just remember the mixture expands a bit as it freezes, so leave a little room at the top.
Cooking the fruit is a must, and so is letting it cool before you mix.
The cream is what turns the yogurt creamy instead of icy when frozen – don't skip it.
I used fresh blueberries. Frozen works too.
In my freezer, freezing overnight is a must.
If ya tried these popsicles, I'd love to hear – leave a comment below and tag me on IG, @danielagerson, so I can see too!
There's a whole lot more seasonal recipes and colorful produce guides waiting for ya on the site.
Let's make waves in the kitchen.
Blueberry Yogurt Popsicles
Ingredients
For the Blueberry Purée
- 2 cups fresh blueberries picked over for stems, or frozen blueberries
- 1/3 cup water
- 1/4 cup granulated sugar
- 1/2 teaspoon fresh lemon juice
- 1/8 teaspoon kosher salt
For the Yogurt Base
- 1½ cups Cabot Creamery whole milk Greek yogurt
- 1/4 cup granulated sugar
- 1/3 cup heavy cream
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
Instructions
- For the Blueberry Purée. Heat the blueberries, water, sugar, lemon juice, and salt in a saucepan; bring to a boil then then reduce heat to maintain a gentle simmer. Cook, stirring occasionally, about 10 minutes, remove from heat and let cool about 30 minutes.
- For the Yogurt Base. In a bowl, whisk together yogurt, sugar, cream, lemon juice, and salt together until smooth and well combined.
- To Make the Popsicles. Gently fold the cooled blueberry purée into the yogurt – I like a swirly pattern, and not mixing too much, but you do you. Divide between ten 3-ounce popsicle molds (using a spoon or measuring cup with a spout). Freeze until solid, at least 4 hours. Unmold and enjoy.
If you're stoked on frozen summer treats, check out my Watermelon Popsicles with chile and lime and my Blackberry Cheesecake Ice Cream.
Disclaimer: Cabot Creamery sponsored this recipe reel. They did not sponsor this post. All the views in it are my own. Love what Cabot Creamery stands for and feel so lucky to get to create recipes and shoot for them! Farmer-owned, B Corp certified, real family farms. All about treating exceptional ingredients with care and letting them shine – just like my philosophy in the kitchen.
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