Blueberry Wine Popsicles

Heat blueberries and agave syrup in a small saucepan. Bring to a rolling boil and then reduce heat to a simmer.

Pour in the wine and continue to simmer until the sauce begins to thicken a bit. Stir in flour until a thick, but still slightly runny mixture forms.

Transfer the blueberry simple syrup into a bowl and place in the fridge for at least 1 hour, or until cold.

Once the simple syrup is cold, remove it from the fridge and set aside.

Pour the Greek yogurt into a large bowl and then carefully fold in the simple syrup. Don’t over combine or you will lose the swirl effect.

Pour an even amount of the mixture into each mold and freeze at least 8 hours, or according to popsicle mold directions.

Enjoy!

Recipe makes roughly 6 small popsicles. I used a mold but a paper cup and popsicle stick works as well!