My sweet tooth isn't a secret to anyone I know (or to anyone I don't for that matter--I do have a baking blog after all). But come summer, I totally eschew cookies and cupcakes and candies, and it's not in the interest of fitting into a cute pair of cutoffs. No, it's because once the hot weather hits, I have a single minded sweet tooth: I want ice cream, and I want it all the time.
But for the sake of a little variety (and those cute cutoffs) I'm adding frozen yogurt into the mix. Specifically, these blueberry swirl ice pops. Sweet, creamy and portable to boot they're a delicious and semi-healthy way to get my daily ice cream fix. And given that the two main ingredients, blueberries and Greek yogurt, are breakfast staples in my house, I may just be eating them three times a day.
Blueberry Swirl Ice Pops
Recipe from Everyday Food's Special Summer Issue
1 cup fresh blueberries
3/4 cup sugar
1 cup low fat plain Greek yogurt (I used 2%)
1 cup heavy cream
Combine blueberries and 1/4 cup of the sugar in a heavy saucepan and place over medium to high heat. Bring the mixture to a boil, then reduce and simmer for about five minutes, periodically using a wooden spoon to crush the blueberries against the side of the pan. When the mixture is syrupy, remove it from the heat, and place it in a bowl in the refrigerator to cool.
In a separate bowl, mix together the yogurt, cream and remaining sugar until the sugar has dissolved.
Pour the mixtures into Popsicle molds (I used Dixie cups) alternating layers of the yogurt mixture with layers of the blueberry mixture. Use a knife to swirl the yogurt and the blueberries together in an up and down motion. Place Popsicle sticks (I used cute straws I'd cut in half) in the center of each mold, and freeze until solid, about five hours or up to two weeks.