Blueberry and Lemon Greek Yogurt Ice Pops | CBC Parents
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Blueberry and Lemon Greek Yogurt Ice Pops

Aug 5, 2014

The summer sun has been relentless this week, but the memory of the bitter winter we just recovered from is fresh in our minds, so instead of complaining, the children and I have discovered a healthy and delicious way to beat the heat: we have been making our own ice pops! The children love the process of coming up with new combinations and mixing them up in the kitchen like little master chefs. They choose the flavours, they measure, they mix, and they pour. I work the blender and make suggestions for ingredients that might work best, but for the most part, our ice pops are all kid-made. Today we are sharing one of our favourites: Blueberry and Lemon Greek Yogurt with Whipped Cream Swirls!

What you'll need:

  • 1 1/2 cups frozen blueberries (you could use fresh, also)
  • 1 cup cream (or milk)
  • 3/4 cup lemon Greek yogurt
  • whipped cream in a can for squirting swirls throughout your ice pops (optional)
     


How to make them: 

1. I blended the blueberries and cream in the blender until smooth. (This step is best done by the adult if children are under the age of 12.)
2. Once the berries were blended, I handed the reins over to the little ones. They poured the berries and cream into the mixing bowl.


3. The girls each took turns transferring dollops of the yogurt into the bowl and then mixed it all up with a big spoon.



4. Once the berries, cream, and yogurt were well-blended, I gave the girls a can of whipped cream. Their eyes lit right up! They worked together to squirt the whipped cream into the bowl. They made about 8 puffy squirts...
I asked the girls NOT to stir the whipped cream into the berries, as we wanted to have swirly ice pops and mixing the whipped puffs into the berries would make them disappear.



5. I carefully scooped spoonfuls of their berries and whipped puffs into the molds and placed them in the freezer.

By the late afternoon, the pops were ready to enjoy! And perfect timing too, as the sun was blazing hot!

*Helpful Hint: You can create a layered ice pop to any recipe by alternating the fruity or chocolate layers with a squirt of whipped cream when filling your molds.

Article Author Arlee Greenwood
Arlee Greenwood

Arlee is an Early Childhood Educator, earning her degree at BYU Idaho. She runs a government accredited care center in her home in Red Deer, AB. She studied with the New York Institute of Photography and she owns her own photography studio. Arlee is a mother of 6, an aspiring yogi, a lover of books, bento box lunches, travel, good food and wine. She’s a blogger in her “spare time” and she will never say no to chocolate. Find her at Small Potatoes, on Twitter and on Facebook.

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