I love how pretty these ice pops look and they’re so good too. I think they’re by far the best ice pop recipe, I tried thus far. The recipe calls for a cup of heavy cream, but I think almond milk or a low fat milk will work just fine. The Greek yogurt makes them really creamy. Use agave nectar or honey to sweeten them if you don’t want to use sugar.
This came from a Martha Stewart magazine with like 50 different ice pop recipes in it, and now I want to try every single one of them. Especially the mojito and tropical sunset pops. 🙂 Be on the look out for more ice pop recipes in the near future. 🙂
Ingredients from Martha Stewart
1 cup of blueberries or mixed berries
3/4 cup of sugar
1 cup of heavy cream.
8 oz greek yogurt
1. In a small sauce pan, bring blueberries and 1/4 cup of sugar to a boil over high heat. Reduce heat and simmer, crushing berries against side of pan with a wooden spoon, until mixture is syrupy, 3 minutes. Transfer to a small bowl and refrigerate until cool. 30 minutes.
2. In a medium bowl, whisk together 1/2 cup of sugar, yogurt, and cream until sugar dissolves, about 2 minutes. Pour yogurt and blueberry mixtures, alternating them, into eight 3-ounce ice-pop molds, making swirl shapes with a knife. Freeze for up to 6 hours.