Blueberry Lemonade Frozen Yogurt Ice Pops

If you are using a popsicle mold, place the mold in the freezer for at least 1 hour before you are ready to assemble your pops. I used a 10-count mold for standard size pops.

For the blueberry sauce, in a large saucepan, combine the water, lemon juice and sugar over medium heat. Allow for the sugar to dissolve completely and then add your blueberries. Increase the heat to medium-high and bring to a boil. Then reduce the heat to a simmer and let the mixture cook for at least 45 minutes or up to an hour; or until the mixture has thickened and reduced by half. If you find that you would like for the blueberry mixture to be a bit thicker, stir in a packet of gelatin (this is optional). Set aside to cool for at least 15-20 minutes.

For the lemonade yogurt mixture, combine the water, lemon juice and sugar in a small saucepan over medium heat. Allow the sugar to dissolve completely and then remove from heat and let it cool for 15-20 minutes as well. Once cool, fold the yogurt into the “lemonade” and stir to combine. Set aside.

To assemble your pops, fill each popsicle mold a third of the way up with yogurt mixture. Fill the next third with the blueberry mixture, and then top off with more yogurt. Using a long skewer or butter knife, swirl the components together in each mold, so that you get a “swirled” effect (this step is also optional). Insert a stick into each pop. Freeze your pops for at least 4-5 hours before serving. Best if frozen overnight. Will store for about a week in the freezer.