Blueberry Yogurt Ice Pops

Yield: Make 6-8 popsicles

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


  1. Mix all the ingredients in a blender on high speed until smooth.
  2. Pour into popsicle moulds and freeze.

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