Friday, May 16, 2008

Frozen Yogurt Blueberry Pops

Simple and refreshing in the hot weather!

Recipe from Superfoods Rx

12 paper or foil baking cups, 2 1/2-inch size (or Popsicle molds)

zest and juices of 1 small lemon
2 c. plain nonfat yogurt
1/4-1/2 c. sugar
1 pint blueberries

12 Popsicle sticks

Line 12 (2.5-inch) muffin pan cups with fluted paper baking cups (or just use a Popsicle mold). 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 muffins pan cups (or mold). Freeze for 1 1/2 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.

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