Blueberry Recipes

Frozen Yogurt Blueberry Pops

What you will need to make 12 pops:

• 12 paper or foil baking cups, 2 1/2-inch size
• Zest and juice of 1 small lemon
• 2 cups plain nonfat yogurt
• 1/4 to 1/2 cup sugar
• 1 pint blueberries
• 12 popsicle sticks

Line twelve 1 1/2-inch muffin pan cups with fluted paper backing cups. In a bowl, blend the lemon zest, lemon juice, yogurt, and sugar until smooth. Stir in the blueberries. Divide the mixture among the paper-lined muffin pan cups. Freeze for 1 and a half hours, or until almost firm; insert a popsicle stick in the middle of each pop. Freeze until firm, about two hours. For longer storage in the freezer, cover with plastic wrap. To serve, peel off the paper liners from the pops; let stand at room temperature four to six minutes to soften slightly for easier eating.

Blueberry Yogurt Shake

What you will need to make 2 servings:

• 1 cup nonfat plain yogurt
• 1/4 cup freshly squeezed orange juice
• 1/2 cup fresh or frozen blueberries
• 1/2 very ripe banana

Combine all ingredients in a blender. Blend on medium speed until smooth and frothy. Pour into glasses and serve