Blueberry Popsicles with Yogurt

These Blueberry Popsicles with Yogurt, made of frozen blueberries, creamy yogurt and crunch cookie base, are a simple and delicious snack to whip up this summer to keep you cool and they’re actually healthy too!

Looking for more popsicle recipes? Try my delicious Piña Colada Mango Popsicles, Chia Strawberry Popsicles, or my Chocolatey Nutella Popsicles (using only 3 ingredients)!

Jump to:

• Substitutions
• Variations
• Storage
• Top Tips
• Ingredients
• Frequently Asked Questions
• Blueberry Popsicles with Yogurt

Substitutions

• Fresh Blueberries: If you like fresh blueberries better, you can use them instead of frozen ones. This makes the popsicles taste better and gives them more vitamin C.
• Vanilla Yogurt: Use vanilla yogurt instead of Greek yogurt for a sweeter taste. It adds a yummy vanilla flavor to your summer treat.
• Blueberry Greek Yogurt Popsicles: For a healthier option, use blueberry Greek yogurt instead of plain Greek yogurt. This gives more blueberry flavor and adds extra protein and calcium.

Variations

• Puree: Try blending other fruits into a puree and mixing them with the blueberry mixture. Mango, peach, or strawberry puree can add a bright flavor and extra vitamins to your popsicles.
• Vegan Option: For a vegan version, use coconut milk and agave nectar instead of cream cheese, Greek yogurt, and honey. This dairy-free option still tastes creamy and delicious.
• Nutritional Boost: Add a handful of spinach to the blueberry compote before blending it in a blender. This won’t change the flavor much but will add more vitamins, like vitamin C and potassium.

Storage

Store these popsicles in the freezer for up to 1 month without getting freezer burn. Wrap each popsicle with cling wrap or parchment paper, then put them in a freezer-safe bag.

Top Tips

• Remove most of the liquid from the blueberries, or the compote will be too runny.
• To easily take the popsicles out of the mold, run warm water over the mold for 15-30 seconds.
• If you can’t find digestive biscuits, use graham crackers and add about 1 tablespoon of sweetener.
• Use a blender to make the blueberry compote smoother by blending the defrosted blueberries into a puree before cooking. This makes the popsicles more uniform.
• If you’re in a hurry, use smaller molds to reduce the freezing time. Smaller yogurt pops freeze faster and are just as tasty.

Ingredients

Listed below are all the ingredients you will need:

• frozen blueberries
• cream cheese
• Greek yogurt
• honey
• lime juice
• lime zest
• digest cookies
• melted butter

Equipment:

• Popsicle Mold
• Popsicle Sticks

Instructions

How to make compote:
Allow the frozen berries to defrost for at least 1 hour before starting.  Once defrosted, remove all the liquid except for about 2 tablespoons.

In a saucepan over medium heat, add 1 tablespoon of honey and cook until the blueberries are soft enough to mash. 

Mash only half of the blueberries using a spoon, then remove the saucepan from the fire and allow to cool completely. The blueberries should be an almost jam-like consistency:

In a medium size bowl, add cream cheese and beat using a hand held mixer until smooth and creamy. 

Then add yogurt, 4 tablespoons honey, lime juice, lime zest and whisk until just combined making sure to scrape down the sides of the bowl, set aside:

In a small bowl, add crushed cookies with the melted butter and mix until combined. 

Assembling the popsicles:

Layer the popsicle molds with the blueberry compote and cream cheese mixture until the molds are almost full. Then top with the cookie mixture and add in the popsicle sticks and pop into the freezer.

Freeze the blueberry yogurt popsicles for at least 6 hours (preferably overnight):

Frequently Asked Questions