Blueberry-Banana-Yogurt Freezer Pops

These were so easy to make! I used the blueberries (the recipe also says you can use strawberries or raspberries). It says to discard the blueberries once you have pushed everything through a wire-mesh strainer. I thought that was pretty wasteful, so I kept them and have them on my oatmeal every morning! It’s really good. These are a healthy cool snack, and I will keep making these all summer!

rating: 9.5

Blueberry-Banana-Yogurt Freezer Pops
(from the June 2008 issue of Southern Living magazine)

1 cup low-fat vanilla yogurt
1 banana
3 cups fresh or frozen blueberries
1/2 cup honey

Process 1 cup low-fat vanilla yogurt and 1 banana in a blender 30 seconds or until smooth. Bring 3 cups fresh or frozen blueberries and 1/2 cup honey to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 5 minutes. Pour mixture through a fine wire-mesh strainer into a boil, using back of spoon to squeeze out juice and pulp. Discard skins (and seeds, for raspberries). Cover and chill blueberry mixture 30 minutes.Pour yogurt mixture evenly into 10 (2-ounce) pop molds. Top with blueberry mixture, and swirl, if desired. Top with lids of pop mold, and insert craft sticks, leaving 1 1/2-2 inches sticking out of pop. Freeze 6 hours and until sticks are solidly anchored and pops are completely frozen. Makes 10 pops; prep: 10 min., Cook: 5 min., Chill: 30 min., Freeze: 6 hours.