Blueberry Ice Cream Popsicles
- 3 cups vanilla Greek yogurt
- 1½ cups blueberries
- ½ cup sugar
- 2 tbsp. lemon juice
- ½ tsp. kosher salt
- Cook the blueberries with the sugar, lemon juice and salt over medium-low heat, until the sugar dissolves and the blueberries begin to release their juices. Remove from the stove and let mixture cool.
- Place a spoonful of yogurt into the bottom of the popsicle molds, then a spoonful of the blueberry mixture. Continue layering until the molds are full. (Alternatively, you can mix the yogurt with the cooked blueberries, and fill up the molds with that.)
- Place a popsicle stick in the center of each one, and place in the freezer overnight.