These frozen treats were born from the need to use up a container of decadent lemon yogurt lingering in the fridge. While it wasn’t passed its prime, it was getting close, and I wanted to make sure I created something that allowed me to savour the flavour just a little longer.
Popsicles seem to be the perfect preserving method for the foods you want to enjoy for an extended period of time, especially those that smoosh and sag quickly, like seasonal berries and watermelon. Instead of pitching them, I like to chop fruit into pieces to tuck in the freezer for smoothies, or purée what remains and turn them into freeze pops for another day.
In this case, I wanted to save a small basked of blueberries and my precious lemon yogurt, and the idea of marrying them in an ice lolly seemed perfectly natural. For a little crunch, I added a graham cracker base (you can barely see it through it the thick base of the stick), which is entirely optional, but highly recommended.
Frozen Lemon Yogurt and Blueberry Pops
- ¾ cups graham cracker crumbs
- 3 tablespoons butter, melted
- 6oz. blueberries
- 1 tablespoon granulated sugar
- Juice of ½ lemon
- 1 - 500g container of Liberté lemon yogurt
In a small bowl, combine the graham cracker crumbs and butter and stir well; set aside.
In a small saucepan set over medium-low heat, combine the berries, sugar, and lemon juice and stir to combine. Cook until the blueberries begin to bubble and burst, and the sugar is completely dissolved. Remove from the heat and allow to cool completely.
Place the yogurt in a medium bowl and add the cooled berries. Swirl together until mixed but not completely combined. You want to see a stream of berries weaved through the yogurt.
Fill molds with the berry mixture, leaving at least an inch of space at the top for the crust. Add a scoop of graham cracker crumbs to each mold and, using your fingers, press the crumbs into the top of the yogurt. Insert sticks and freeze for 4 hours, or overnight.