makes approximately 10 popsicles
3 ½ cups of low fat vanilla yogurt
2 cups blueberries, fresh or frozen defrosted
1 tablespoon honey
In a small bowl, stir honey and blueberries together. Set aside.
In a blender combine blueberries and 2 cups yogurt, blend
until a smooth consistency is achieved
Fill popsicle molds with 1½ cups yogurt. Layer blueberry mixture on top. Freeze 4-24 hours, until popsicles are frozen
through. I like to freeze mine for 24
hours.
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All
rights reserved.
All recipes, photography and content are copyrighted by The Slow Roasted Italian and e3studios.com. No commercial use is authorized, without written consent from The Slow Roasted Italian and e3Studios.com. All rights reserved. The Slow Roasted Italian © 2011-2012.
All recipes, photography and content are copyrighted by The Slow Roasted Italian and e3studios.com. No commercial use is authorized, without written consent from The Slow Roasted Italian and e3Studios.com. All rights reserved. The Slow Roasted Italian © 2011-2012.
