Whip up a batch of these easy, homemade blueberry and lavender infused yogurt pops, and you’ll have a kid-friendly dessert that everyone will love!
Homemade yogurt pops are easier to make than you think! Lightly sweetened with a lavender infused honey, plenty of fresh blueberry flavor, and creamy yogurt, these will be a favorite for both kids and adults this summer!
As the weather has been heating up here, I’ve been thinking about summertime sweet treats. Last year I shared these honeydew popsicles and raspberry lemonade popsicles with you all, but I wanted to do something a little different this time. Enter… yogurt pops!
Not only are these yogurt pops, super gorgeous and refreshing… they’re actually pretty healthy! Just 99 calories per pop, and most of the sweetening comes from natural honey (which I’m sure you could switch out for agave nectar if you prefer).
I had my doubts about how these yogurt pops would turn out, as I tried (and failed) last year to make pops that actually came out of the mold lol. So this time around I got a different shaped popsicle mold, and with a few tricks, they popped right out! Check out the “recipe notes” section right below the recipe instructions to see how to get your beautiful pops out without a hitch!
Obviously these are made with blueberries, but you could easily use the same method with other fruits! Here’s a few fun ideas:
- Use strawberries instead, and swap out the lemon zest and lavender for a bit of mint or basil
- Use fresh peaches and omit the lavender (or being daring and also add a bit of thyme to the honey infusion)
- Use raspberries, omit lavender
- Make two mixtures, one strawberry, one kiwi, and omit the lavender
After you read through the recipe, you might wonder why you’ll have to mash up the blueberries. I originally tried making them with more whole blueberries and the berries froze into extremely hard little balls, which aren’t exactly the most fun to eat. So mashing them up not only makes them easier to eat, but then it become a gooey blueberry filling which makes the beautiful purple/pink color!
Since blueberries are pretty much available year round, you can make these yogurt pops any time of the year, but I like to make them in the summer for two reasons. First… it’s prime popsicle season. And second, blueberries tend to be sweeter this time of year, which makes these pops even better!
With us officially into summer now (happy belated first day of summer everyone!), I hope you try these yogurt pops soon! I know you’ll love the sweet creaminess!
HELPFUL TOOLS TO MAKE THIS RECIPE:
- Popsicle Molds – this is the exact model I used for this recipe… one of the easiest I’ve found!
Recipe adapted slightly from Cooking Light
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- 2 cups fresh blueberries
- 3 Tbsp granulated sugar
- 6 Tbsp honey
- 1/3 cup water
- 2 tsp dried culinary lavender flowers (or 2-3 fresh sprigs of lavender)
- 2 tsp lemon zest
- 2 1/4 cups whole milk yogurt, plain (Greek could be substituted, my family just prefers using regular)
- To a small saucepan, add blueberries and granulated sugar and heat over MED heat. Stirring occasionally, and cook for about 10 minutes. Press with the back of a wooden spoon to break up the blueberries (or even use a potato masher - gently). Set aside and cool completely.
- To another small saucepan, add water, honey, lavender and lemon zest. Cover and bring to a boil over MED to MED-HIGH. Once boiling, remove cover and remove from heat. Let stand 15 minutes.
- Pour honey mixture through a fine sieve and discard solids. Cool completely.
- Combine yogurt and honey mixture in a bowl, stirring to combine fully (preferably one with a pour spout).
- Spoon (or pour), a little bit of yogurt mixture into 10 (standard size) popsicle molds. Spoon a little of the blueberry mixture into each of the molds, and continue alternating the yogurt and blueberry mixture, making sure to end with the yogurt. Use a kebab stick or small fork to gently swirl the two mixtures together in each mold.
- Follow instructions for your molds (mine has a cover and insert spots for the popsicle sticks), and freeze for 4-6 hours or overnight. I prefer freezing overnight.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
- Let molds stand on the counter at room temperature for 5-10 minutes or so, then gently try to remove
- Fill your sink with warm water (not hot!), and dip molds into the water for 10 seconds each dip, then gently try to remove
- Once pops are removed from molds, wrap individually in wax paper, then add to a large resealable plastic bag
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.