Hi everyone and welcome to our culinary corner, the EZ Gluten® Test Kitchen where we create gluten free versions of everyday meals, drinks, and other treats you can safely savor.  Do you have an abundance of blueberries and wonder just what to do with them?  We have you covered with our recipe for gluten-free blueberry yogurt pops, an easy-to-make, deliciously creamy dessert that promises to satisfy your sweet tooth while keeping your dietary preferences in mind.

These popsicles combine the tangy goodness of yogurt with the natural sweetness of blueberries, creating a harmonious blend of flavors that will captivate your taste buds. Not only are they gluten-free, but they’re also packed with nutrients, making them a guilt-free indulgence perfect for any time of the day.  Whether you’re looking for a fun project to do with kids, a healthy snack to keep on hand, or simply a way to enjoy the bounty of fresh blueberries, these yogurt pops are sure to become a favorite. So, grab your ingredients and pop molds, and let’s get ready to make a treat that’s as delightful to make as it is to eat!

We hope you will give it a try and let us know what you think.  Feel free to leave a comment or post a picture!  Questions about this or other recipes, email us at ezglutentestkitchen@elisa-tek.com.

 

Blue Berry Yogurt Pops

Prep Time: 15 minutes Freeze Time: 6 hours

Yields: 12 pops

Ingredients

• 1 12-ounce bag frozen blueberries
• 1 cup full fat Greek Yogurt
• ½ full fat milk
• 3 tablespoons maple syrup
• 1 teaspoon real vanilla extract

Equipment

• Popsicle Mold
• Popsicle Sticks
• Blender
• Measuring spoons
• Measuring cups
• Spatula or Medium sized spoon, for scraping down blender & transferring mixture into molds

Directions

Start by washing your berries.

Next, combine your ingredients in your blender.  Process for 1 to 2 minutes, until smooth.  You may need to scrap the sides down during this process to get everything well incorporated.

Now you can transfer your mixture to your molds and add popsicle sticks or if your mold has its own sticks use them.  We highly recommend putting parchment paper over the yogurt before freezing.

Place in your freezer for at least 6 hours to fully set.

Notes

If you have trouble getting your pops out of the mold, run some warm water over them for a few seconds to help loosen them.

We use frozen berries as they provide a better texture.  You can use fresh if you prefer but be mindful of the liquid you’re adding and be sure to blend them well.  You may also prefer to strain them after.

For best results only use Greek yogurt to make froyo pops.  Other yogurts have higher water content and as a result can become grainy and icy when frozen.  This also affects the flavor.

Use full 100% fat Greek Yogurt and milk for the best creamiest froyo pops.

To help prevent ice crystals from forming in your yogurt pops you can cover the surface with parchment paper before putting them in the freezer.

To help keep your pops creamy and less icy, add a teaspoon of corn starch when blending.

We use real vanilla.  You can use imitation if you prefer.  Real vanilla has a more profound flavor impact especially in foods that are not cooked, like yogurt pops.

 

EZGluten® Test Kitchen
ezglutentestkitchen@elisa-tek.com
ezgluten.com/testkitchen