Blueberry-Lavender Yogurt Pops

Summer is in full bloom, and your fruity favorites are ripe and ready to be picked. Especially the most widely popular summer fruit in the US–the blueberry!!

35 years ago, the United States Department of Agriculture decided that July would officially become National Blueberry Month. The blueberry has a pretty juicy story of how it came to be. Click here to learn more!

Try tasty, refreshing recipe for Blueberry-Lavender Yogurt Pops


Ingredients
  • 2 cups fresh blueberries
  • 2 tablespoons sugar
  • 6 tablespoons honey
  • 1/3 cup water
  • 2 teaspoons dried culinary lavender or 3 fresh lavender sprigs
  • 2 (2-in.) lemon rind strips
  • 2 1/4 cups whole-milk plain yogurt (not Greek-style)
Step 1
Place berries and sugar in a small saucepan over medium. Cook, stirring occasionally and pressing to break up berries, until juices release completely, 10 to 12 minutes. Cool completely.
Step 2
Meanwhile, place honey, 1/3 cup water, lavender, and rind in a small saucepan. Cover and bring to a boil over medium-high. Remove from heat; let stand 15 minutes. Pour through a fine sieve; discard solids. Cool completely.
Step 3
Stir together lavender syrup and yogurt in a bowl. Spoon yogurt mixture and blueberry mixture alternately into 10 (3-ounce) ice-pop molds, beginning and ending with yogurt mixture. Swirl gently. Freeze until solid, 4 hours or overnight.

What's your favorite way to eat blueberries??

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