Frozen Yogurt Blueberry Pops

By dgebo

For kids of all ages.

Ingredients

• 12 paper baking cups, 2 1/2-inch size
• Zest and juices of 1 small lemon
• 2 cups plain nonfat yogurt
• 1/4 to 1/2 cup sugar
• 1 pint blueberries
• 12 Popsicle sticks

Preparation

Step 1

Line twelve 2 ½ inch muffin pan cups with fluted paper baking cups.

In a bowl, blend the lemon zest, lemon juice, yogurt, and sugar until smooth.

Stir in the blueberries.

Divide the mixture among the paper-lined muffin pan cups.

Freeze for 1 ½ hours, or until almost firm; insert a Popsicle stick in the middle of each pop.

Freeze until firm, about 2 hours. For longer storage in the freezer, cover with plastic wrap.

To serve, peel off the paper liners from the pops; let stand at room temperature 4 to 6 minutes to soften slightly for easier eating.