If you have a creative bent like me (I’ve always gravitated toward artistic pursuits), you’ll enjoy the process of making these blueberry creamsicles. Swirl the layers together for a beautiful blend of flavors and colors – honeyed blueberries layered with tangy-sweet yogurt makes one irresistible combination. Be prepared to make a bit of a mess, though that’s simply part of the fun!
1 1/2 cups plain fat-free Greek yogurt
3 Tbsp honey
1/2 tsp vanilla extract
2 cups blueberries
1/4 cup honey
Place yogurt in an ultra-fine sieve or a strainer lined with cheesecloth and strain over a bowl in the refrigerator for at least 4 hours (or up to overnight). Combine yogurt, honey and vanilla in a food processor; pulse until smooth. Pour mixture into a squeeze bottle or liquid measuring cup; wipe processor clean.
Combine blueberries and honey in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat and let cool for 10 minutes. Place blueberry mixture in food processor and puree until smooth. Pour mixture into a squeeze bottle or liquid measuring cup.
Fill popsicle molds with alternating layers of yogurt and blueberry mixtures, leaving a 1/2-inch of space at the top of each mold. Swirl layers together with a metal skewer. Insert popsicle sticks and freeze until completely firm, about 6 hours. Let stand at room temperature 5 minutes before unmolding.
Yield – 8 creamsicles
Calories – 110 (per creamsicle)
Carbs – 25