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Blueberry & Yoghurt Ice Pops

Yields1 Serving

Blueberry and Yoghurt Ice Pops are the perfect healthy treat in the warmer months.

 1 cup caster sugar
 ¾ cup water
 ¼ cup orange blossom water
 1 orange, zested
 2 cups Greek-style yoghurt
 2 cups Australian blueberries, frozen overnight
1

Combine caster sugar, water, orange blossom water and orange zest in a saucepan over a medium heat.

2

Stir for 2 minutes or until the sugar has dissolved and bring to the boil. Reduce heat and allow to simmer for 2 minutes.

3

Remove saucepan from heat and cool to room temperature.

4

Place yoghurt into a medium sized bowl and using a fine mesh sieve strain the syrup into the bowl. Combine with a wooden spoon.

5

Roughly chop the blueberries and fold into the yoghurt mixture. Using a small ladel, fill your moulds with the mix and place into the freezer for 5 hours or overnight. Serve.

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