We recently went blueberry picking at a nearby farm. Turns out, when you are required to wear masks and can’t do any field sampling, you fill up your bucket much faster! It also happened to be really hot that week and turning on the oven at all for preserves and jam wasn’t appealing.
We ate many of them fresh but we also had fun coming up with a blueberry popsicle recipe that tasted way better and was way more healthy than the vibrant blue ice pops that typically fill our freezer.
Blueberry Yogurt Popsicles
2 cups fresh blueberries
2 cups plain Greek yogurt
sugar to taste
Place all ingredients into a blender and blend until you reach your desired consistency. Fill popsicle containers and freeze for at least 6 hours preferably overnight.
Pineapple Mint Popsicles
2 cups fresh or frozen pineapple chunks
1/4 c fresh mint leaves
1/4 c water
2 T honey
First, place pineapple, water, and honey in a blender and blend until smooth. Then add mint leaves and blend for another minute.
Also works well with honeydew or cantaloupe instead of pineapple. Given the mellow flavor of these fruits you might need to add some additional sugar and a squeeze of lemon or lime for some acid.
1 lb strawberries, hulled and chopped
2 1/2 c orange juice
Zest of 2 oranges
sugar to taste
A little more prep is required for this one. But not much. For a smoother final mixture, it helps to simmer the strawberries in a saucepan for 15 minutes then place all the ingredients in a blender and blend until smooth.
If you find yourself with extra fruit lying around, don’t let it rot, throw it in the blender for a quick, easy, healthy and cooling summer picnic treat. Make a popsicle. Have a picnic.