Happy 4th! A quick recipe for you today. A perfect summer day recipe. It will take 4 or 5 hours to freeze so if you read this real fast this morning and then get in the kitchen and get busy you can be eating them for dessert later.
I do love blueberries!
I bought a new popsicle mold. I love it. I have made a few different kinds of popsicles so far. And, I found a book I love with many fun recipes for Paletas (Mexican ice pops). The book is called Paletas: Authentic Recipes for Mexican Ice Pops, Shaved Ice & Aguas Frescas by Fany Gerson. I checked it out at the library but who was I kidding. . . I need to go buy this book now.
This recipe is a variation on one I read in her book. They are not too sweet, a little tart and so refreshing! Plus they are low in sugar and fat free. Perfect after all that potato salad and brats you are going to eat today.
I have a million popsicle ideas floating around in my brain right now. I will share a few more as the summer progresses. In the meantime, have a great holiday! Be safe! It’s very dry where I live so be extra careful with those sparklers! I gotta go lay in the sun now!
Blueberry Frozen Yogurt Popsicle
Peel of one lemon
1/2 cup water
1/3 cup brown sugar
1 1/2 cups plain, non fat, Green yogurt
2 Tbsps agave
2 cups fresh blueberries
Place water and sugar in a saucepan over medium high heat. Bring to a boil, stirring to dissolve sugar. Add lemon peel, turn down the heat and simmer for 5 minutes. Let syrup cool to room temp.
In a bowl, crush the berries slightly with a fork or wooden spoon. Stir in the agave and yogurt. Whisk in the sugar syrup.
Pour into molds and freeze for 4 -5 hours or until firm. Remove from molds and enjoy! Makes 8-10 regular size popsicles.
Sugar Coated Sarah 