Blueberry Yogurt Popsicles

Yield: 6 popsicles September 3, 2020

Full-fat, wholesome popsicles are a delicious treat, especially if you’re trying to help a kid put on a little weight.

Recipe from Serious Eats.

Ingredients

  • 1 1/3 cups (7 oz.) fresh blueberries, washed and picked over for stems, or frozen blueberries (see note)
  • 1/4 cup plus 2 Tbs. (3 oz.) water
  • 3 Tbs. granulated sugar
  • 1/4 tsp. fresh lemon juice
  • 1/8 tsp. Diamond Crystal kosher salt (for table salt, use half as much)

Yogurt Base

  • 3/4 cup (5 1/2 oz.) full-fat Greek yogurt, 5% milk fat*
  • 1/4 cup (2 oz.) granulated sugar
  • 1/4 cup (2 oz.) heavy cream
  • 1/2 tsp. fresh lemon juice
  • 1/4 tsp. Diamond Crystal kosher salt (for table salt, use half as much)

*Use a brand that contain nothing but milk and active cultures, such as Fage and Chobani, or try skyr instead. Avoid brands artificially thickened with gums or pectin – its high moisture content affects the texture.

Directions

In a 2-quart stainless steel saucepan, stir together blueberries, water, 3 Tbs. sugar, 1/4 tsp. lemon juice, and 1/8 tsp. salt. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally with a heat-resistant spatula, until the blueberries soften but the mixture still has a relatively thin consistency, about 10 minutes. Remove from heat and let cool for 30 minutes. Transfer mixture to a blender and process until very smooth, about 15 seconds. Strain the blueberry purée through a fine-mesh strainer set over a small bowl to remove seeds (you should have 1 cup of strained purée).

In a medium bowl, whisk together yogurt, 1/4 cup sugar, heavy cream, 1/2 tsp. lemon juice, and 1/4 tsp. salt until well combined.

Whisk blueberry purée into yogurt base until thoroughly combined. Transfer to a measuring cup with a pour spout. Divide popsicle base evenly between six 3-oz. popsicle molds and freeze until solid, at least 4 hours. To un-mold, follow the popsicle mold's instructions.

Note

If using frozen fruit, place the frozen blueberries in a medium bowl and let thaw at room temperature until slightly softened, about 20 minutes. Discard any liquid that has accumulated at the bottom of the bowl before proceeding with the recipe (this will increase the total time of the recipe).

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