Blueberry Swirl Ice Pops
Enjoy the classic flavor combination of berries and yogurt in this creamy frozen dessert. This recipe comes from the Everyday Food Summer 2011 special issue.
Photography: Rob Tannenbaum
The Martha Stewart Show, April 2012
- 6 ounces blueberries (1 cup)
- 3/4 cup sugar
- 1 cup low-fat plain Greek yogurt
- 1 cup heavy cream
- In a small saucepan, bring blueberries and 1/4 cup sugar to a boil over high heat. Reduce heat and simmer, crushing berries against side of pan with a wooden spoon, until mixture is syrupy, 3 minutes. Transfer to a small bowl and refrigerate until cool, 30 minutes.
- In a medium bowl, whisk together 1/2 cup sugar, yogurt, and cream until sugar dissolves, about 2 minutes. Add blueberry mixture to yogurt mixture; gently fold twice to just combine. Pour into ice-pop molds and, with a skewer or thin-bladed knife, swirl mixtures together in an up-and down motion. Insert ice-pop sticks and freeze according to manufacturer's directions.
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