Ingredients
2 cups thawed frozen blueberries (in juice)
2 cups low-fat vanilla frozen yogurt, slightly melted
6 wooden popsicle sticks
6 popsicle molds, as large as possible
Method
Sources
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
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Pour 1/3 cup of blueberries into each mold. Cover the molds with tinfoil, insert the popsicle sticks so that the tips are inside the blueberry mixture, and freeze overnight. Take the molds out and remove the tinfoil (not the sticks!) Spoon in 1/3 cup of vanilla frozen yogurt into each mold, making sure not to pull out any sticks while doing so. The softer the yogurt is, the easier this will be. Put in the freezer for two hours or so to allow the yogurt to settle and refreeze slightly. Take the popsicles out and enjoy!