Juneberry Greek Yogurt Popsicles
These healthy, homemade, 2-ingredient Juneberry Greek Yogurt Popsicles are the perfect treat for a hot summer day. Feel free to use any fruit you like. We also make versions with strawberries and raspberries when they are in season in our garden.
Servings: 8 popsicles
Ingredients
- 3 cups Honey Vanilla Greek yogurt
- 2 cups fresh or frozen juneberries, divided
Instructions
- Place the yogurt and 1 cup of the juneberries in a food processor or blender and blend until smooth, about 10 seconds.
- Gently stir in the remaining 1 cup of whole juneberries.
- Pour the mixture into popsicle molds. If your popsicle mold has slots for sticks, you can insert them before freezing - if not, freeze for 2 hours, then put a wooden popsicle stick in the middle. Continue to freeze for an additional 6 hours or overnight. They'll keep for a couple of months in the freezer.
- When ready to eat, let them stand at room temperature for 2 to 3 minutes or run the bottom of the mold under warm water and wiggle the stick to remove the popsicle. Serve immediately.
