Lemon Blueberry Yogurt Pops
By Zoku
Images
Serves
Makes 6 pops
Ingredients
- 5 ounces vanilla Greek yogurt
- 4 tablespoons fresh lemon juice (about two medium lemons)
- ½ teaspoon pure vanilla extract
- 6 ounces low fat milk
- Zest of one lemon
- 2 tablespoons agave nectar
- ¼ cup wild blueberries
- 2 Biscoff cookies; crushed
Tip: Wild blueberries are recommended for this recipe because they are much smaller than cultivated blueberries. If you use cultivated blueberries, you will need to chop them before adding to the cavities of the Zoku Quick Pop Maker.
Procedure
Make the lemon-cream base: In a medium bowl, whisk together the yogurt, lemon juice, vanilla, milk, lemon zest and agave until thoroughly combined and smooth.
Assemble the pops: Insert pop sticks into the cavities of the Zoku Quick Pop Maker. Fill each cavity with the lemon-cream base until ¼ of the way full. Add 1 teaspoon of blueberries in each cavity. Pour lemon base on top of blueberries filling each cavity until 2/3 of the way full. Add in a few more blueberries and continue adding the lemon base until just below the fill line. Sprinkle crushed cookies into the cavities and press them gently with your fingertips.
Let freeze completely, then remove the pops with the Super Tool and enjoy.
Assemble the pops: Insert pop sticks into the cavities of the Zoku Quick Pop Maker. Fill each cavity with the lemon-cream base until ¼ of the way full. Add 1 teaspoon of blueberries in each cavity. Pour lemon base on top of blueberries filling each cavity until 2/3 of the way full. Add in a few more blueberries and continue adding the lemon base until just below the fill line. Sprinkle crushed cookies into the cavities and press them gently with your fingertips.
Let freeze completely, then remove the pops with the Super Tool and enjoy.
Lemon Blueberry Yogurt Pops
By Zoku
Serves
Makes 6 pops
Ingredients
- 5 ounces vanilla Greek yogurt
- 4 tablespoons fresh lemon juice (about two medium lemons)
- ½ teaspoon pure vanilla extract
- 6 ounces low fat milk
- Zest of one lemon
- 2 tablespoons agave nectar
- ¼ cup wild blueberries
- 2 Biscoff cookies; crushed
Tip: Wild blueberries are recommended for this recipe because they are much smaller than cultivated blueberries. If you use cultivated blueberries, you will need to chop them before adding to the cavities of the Zoku Quick Pop Maker.
Procedure
Make the lemon-cream base: In a medium bowl, whisk together the yogurt, lemon juice, vanilla, milk, lemon zest and agave until thoroughly combined and smooth.
Assemble the pops: Insert pop sticks into the cavities of the Zoku Quick Pop Maker. Fill each cavity with the lemon-cream base until ¼ of the way full. Add 1 teaspoon of blueberries in each cavity. Pour lemon base on top of blueberries filling each cavity until 2/3 of the way full. Add in a few more blueberries and continue adding the lemon base until just below the fill line. Sprinkle crushed cookies into the cavities and press them gently with your fingertips.
Let freeze completely, then remove the pops with the Super Tool and enjoy.
Assemble the pops: Insert pop sticks into the cavities of the Zoku Quick Pop Maker. Fill each cavity with the lemon-cream base until ¼ of the way full. Add 1 teaspoon of blueberries in each cavity. Pour lemon base on top of blueberries filling each cavity until 2/3 of the way full. Add in a few more blueberries and continue adding the lemon base until just below the fill line. Sprinkle crushed cookies into the cavities and press them gently with your fingertips.
Let freeze completely, then remove the pops with the Super Tool and enjoy.