These just might be the most sophisticated ice pops we've ever had. Reach for regular whole-milk yogurt here instead of Greek yogurt; the texture is looser, and the flavor is richer and less tart.

Robin Bashinsky
Recipe by Cooking Light June 2017

Gallery

Recipe Summary

active:
30 mins
total:
4 hrs 30 mins
Yield:
Serves 10 (serving size: 1 frozen pop)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place berries and sugar in a small saucepan over medium. Cook, stirring occasionally and pressing to break up berries, until juices release completely, 10 to 12 minutes. Cool completely.

    Advertisement
  • Meanwhile, place honey, 1/3 cup water, lavender, and rind in a small saucepan. Cover and bring to a boil over medium-high. Remove from heat; let stand 15 minutes. Pour through a fine sieve; discard solids. Cool completely.

  • Stir together lavender syrup and yogurt in a bowl. Spoon yogurt mixture and blueberry mixture alternately into 10 (3-ounce) ice-pop molds, beginning and ending with yogurt mixture. Swirl gently. Freeze until solid, 4 hours or overnight.

Nutrition Facts

99 calories; fat 1.9g; saturated fat 1.2g; mono fat 0.5g; poly fat 0.1g; protein 2g; carbohydrates 20g; fiber 1g; cholesterol 7mg; iron 0mg; sodium 26mg; calcium 69mg; sugars 18g; added sugar 13g.
Advertisement
Advertisement