Blueberry Yogurt Popsicles made with nonfat yogurt, creamy almond butter, and convenient frozen blueberries for a healthy smoothie on a stick.
Whether you’re into blueberries, yogurt, or just love a good frosty treat, these blueberry yogurt pops are for you. They’re so easy you don’t even need a recipe ~ just consider this your friendly reminder: blending tasty fruit with yogurt and freezing it is always a good idea. Let’s get started!
popsicles can be a healthy dessert choice
Compared to most desserts, these blueberry yogurt popsicles are a smarter choice:
- Naturally sweet from fresh or frozen fruit.
- Protein boost from Greek yogurt.
- Gut-friendly: The probiotics in Greek yogurt contribute to a healthy digestive system (although it’s worth noting that not all probiotics in yogurt will survive freezing in popsicles.)
- Antioxidant-rich: Blueberries are loaded with antioxidants!
tips for making blueberry yogurt popsicles
Choose the right yogurt
- Avoid thin watery yogurts, and choose a thick Greek yogurt instead. I like full fat for the creamiest texture in the popsicles.
Fresh or frozen fruit will work
- Frozen fruit can be convenient, but let it thaw so it blends smoothly.
Swirl your popsicles!
- For a visually appealing pop, gently swirl the blueberry mixture into the yogurt instead of fully blending them together. This gives a pretty marbled look.
Taste before you commit your blueberry yogurt pops to the freezer
- blueberries can differ quite a bit in flavor and sweetness. Add a bit of honey if you like it sweeter, a little squeeze of lemon if you want more tang.
the popsicle mold I use
I get asked a lot, so here’s the type of popsicle mold I use ~ I love the classic shape.
Note: I don’t use the top provided, it tends to get stuck when trying to remove it after freezing. I prefer to use a sheet of foil.
Blueberry Yogurt Popsicles
Equipment
- popsicle mold this is the one I use
Ingredients
- 1 1/2 cups wild blueberries, fresh or thawed from frozen
- 3/4 cup Greek yogurt, I prefer full fat
- 1/4 cup almond butter
- 1/4 tsp vanilla extract, optional
Instructions
- Blend the berries, yogurt, almond butter, and vanilla in a blender on high speed until smooth.
- Pour the mixture into your popsicle mold. Cover tightly with a sheet of foil, then Insert sticks and freeze until solid.
- To remove the popsicles, immerse the mold in a sink of warm water up to, but not over the top lip of the mold, and hold for 15 seconds, then remove the popsicles.
Notes
- You can play with the ratios of the ingredients in this recipe ~ more almond butter will give it a richer taste.
- Try other fruits, almost anything will work.
- Add your favorite protein powder for an extra nutritious boost.
I made the blueberry almond butter ones, but they only made 4 popsicles. I’m assuming raises the calorie count . They were good
Not too sweet
Hi Jill ~ the recipe should make 10 popsicles in a standard mold where each cavity holds approximately 1/2 cup. If you made very large popsicles in a different sort of mold then yes, the calorie count would be higher.
Such a beautiful color! It’s been very hot and humid here lately and these are calling my name 🙂
That colour! So enticing and so refreshing looking! A great Summer refresher 🙂
What perfect timing, just went blueberry picking with a friend and picked up 48 pounds, will be making these beauties for sure.
It’s definitely blueberry picking time right now, I’m jealous!