Recipe courtesy of the BC Blueberry Council.
Photo courtesy of the BC Blueberry Council - Tracey Kusiewicz
1½ cups (225 g) B.C. blueberries, fresh or frozen
1 cup (240 ml) Greek yogurt or full fat yogurt
¾ cup (175 ml) pineapple juice
3 Tbsp (45 ml) maple syrup
- Mix all the ingredients in a blender on high speed until smooth.
- Pour into popsicle moulds and freeze.