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Blueberry Yogurt Popsicles


Making Blueberry Yogurt Popsicles

Low Fat Blueberry Yogurt Popsicles

Fiona Haynes
This is a great way to get my fruit-averse younger daughter to eat some fruit. You can use strawberries or raspberries, if you prefer, but blueberries are a big hit with my kids. You don't need fancy molds for these popsicles--just some paper cups and craft sticks, which makes this blueberry yogurt popsicle recipe a fun and easy one for the kids to help with.

Prep Time: 5 hours, 10 minutes

Total Time: 5 hours, 10 minutes


  • 1 pint fresh blueberries, washed and picked over
  • 1 cup nonfat milk
  • 1/3 cup sugar
  • 1 cup low-fat vanilla yogurt


Place blueberries, milk and sugar in a blender, and blend until smooth. Add yogurt and blend briefly. Pour into eight 5-ounce paper cups. Cover each cup with a piece of foil wrap. Make a small slit in the center of the foil top and insert a wooden craft stick. Stand cups on a tray or in a baking dish. Freeze for 5-6 hours. Remove paper cups either by tearing them off or briefly immersing each cup in warm water then easing them off the popsicle.

Serves 6

Per popsicle: Calories 125, Calories from Fat 8, Total Fat 0.8g (sat 0.3g), Cholesterol 3mg, Sodium 51mg, Carbohydrate 25.5g, Fiber 1.3g, Protein 3.7g

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