baskets fresh blueberries - (½ pint ea) rinsed, drained
container blueberry yogurt - (8 oz)
Combine all ingredients in processor and puree until smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days. This recipe yields 8.