Makes 8 Servings
2 1/2-pint baskets fresh blueberries, rinsed, drained
1 8-ounce container blueberry yogurt
1/4 cup water
1/4 cup honey
2 tablespoons sugar
Combine all ingredients in processor and puree until smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.
Recipe by Rozanne Gold
Photos by Pascal Andre
GET THE MAGAZINE
Sign up for the Bon Appétit
Explore Bon Appétit
More from Bon Appétit
recipeButtery Tomato and Cinnamon-Spiced Rice2020-08-11T09:00:00.000Z
recipeBasque Burnt Cheesecake2019-01-24T15:00:00.000Z
recipeOur site's Best Pesto2018-08-21T11:00:00.000Z
- Subscription Services
- Contact Bon Appétit
- Newsletter Signup
- Accessibility Help
- RSS Feeds
- Site Map
- Condé Nast Store
- Bon Appétit Media Kit
Food Innovation Group: Bon Appétit and Epicurious
© 2020 Condé Nast. All rights reserved.
Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.
Your California Privacy Rights
The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.