These yogurt pops by registered dietitian Rebecca Miller are not only festive and a good source of protein and probiotics, they’re also a good way to incorporate both lemon and lavender essential oils.
Blueberry Yogurt Ombre Pops with Lavender and Lemon Oil
Makes 10 servings
2 cups plain 2 percent Greek Yogurt
1/2 teaspoon vanilla extract
2 drops lavender oil
2 drops lemon oil
1/2 lemon, juiced
In bowl, combine Greek yogurt, vanilla extract and lavender and lemon oil. Mix well to combine the flavors.
In small sauce pan, add blueberries and lemon juice. Bring to a simmer, cover and allow the blueberries to warm through, soften, and form a “syrup” (about 10 minutes).
Fill each Popsicle mold with or paper cups with a tablespoon of Greek yogurt. With the back of a spoon, smooth the surface to make it flat. Freeze for 10 minutes.
Meanwhile, in blender, combine 3/4 of the remaining Greek yogurt with 1/4 of the blueberry syrup mixture. Puree until smooth. Pour into a small bowl and set aside to cool.
In same blender, add 1/2 the blueberry syrup and the remaining Greek yogurt to the blender. Puree until smooth, this should be darker in color than previous blended mixture, to give the pops a “layered” effect. Pour into another small bowl and set aside.
To frozen Greek yogurt in the Popsicle molds, add a tablespoon to each of the first (lighter color) yogurt blueberry mixture. Smooth out the top. Freeze for 10 minutes. Then repeat this step with the second yogurt blueberry mixture (darker color) and freeze for another 10 minutes.
Finally, spoon a tablespoon of the remaining pure blueberry sauce onto each of the pops. Cover with foil, insert popsicle sticks, and freeze 4-6 hours or overnight.
2 12-ounce packs frozen blueberries
For more recipes go to katscorneressentiallysimple.com/editables and such!