Popsicle

Illustration by Christopher Silas Neal

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Blueberries and Cream Pops
In a blender, puree 1½ cups fresh or frozen blueberries with ¼ cup sugar and ½ cup vanilla yogurt until smooth. Spoon about half the mixture equally among molds. Spoon 1 cup vanilla yogurt equally among the molds, over blueberry layer. Spoon in remaining blueberry mixture.

To finish, pour the mixture into molds and insert sticks. If using cups, freeze until partially frozen and slushy, about 30 minutes, then insert sticks. Freeze until firm, at least 6 hours.

Charity Ferriera is the author of four cookbooks, including Perfect Pops (Chronicle), out this month. Her work has appeared in Bon Appétit, Yoga Journal, and Gourmet.
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