Name: Blueberry and lavender pops Recipe
Total time: 20 min
Yield: Makes 6 to 8 popsicles
Ingredients: 1 1/2 cups full-fat Greek yogurt; 3/4 cup whole milk; 1/4 cup blueberry preserves (or grape preserves); 1 pint blueberries; 1 tablespoon plus 1 teaspoon vanilla extract; 1 teaspoon dried lavender blossoms

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By Sarah Karnasiewicz

Aug. 19, 2010

Ice pops are playful, big in taste, low in guilt and easy to love. Even better: They’re nearly as easy to make. Here, thick Greek-style yogurt, a bowl of ripe blueberries and a teaspoon or so of dried lavender come together in a few pulses of the blender. A little vanilla enhances the flavors. If you like it sweeter, stir in some honey or condensed milk.

From the story: Homemade pops get fresh

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1 ½ cups full-fat Greek yogurt

¾ cup whole milk

¼ cup blueberry preserves (or grape preserves)

1 pint blueberries

1 tablespoon plus 1 teaspoon vanilla extract

1 teaspoon dried lavender blossoms

Place the yogurt, milk, preserves, blueberries and vanilla in a blender. Blend until smooth. Sprinkle in the lavender, then re-cover the blender and pulse briefly to combine.

Divide the mixture evenly among the pop molds, pouring so that you leave about one-half inch of headroom at the top. Once they are filled, tap the molds gently against the counter, allowing the liquid to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy unmolding, run the frozen pops under warm water for 10 to 15 seconds before removing them.