Blueberry & Lemon Frozen Yogurt Pops

• Vegetarian
• Gluten free

• Produce

  • 2/3 cup Blueberries
  • 1 tsp Lemon, zest

• Condiments

  • 1 1/2 tsp Honey

• Dairy

  • 1 cup Greek yogurt, nonfat

Found on biggerbolderbaking.com

Ingredients

• 1 cup (10oz/ 280g) nonfat greek yogurt*
• ⅔ cup (3oz/ 80g) blueberries
• 1 ½ teaspoons honey
• 1 teaspoon lemon zest
• 1 cup (10oz/ 280g) nonfat greek yogurt*
• ½ cup (41/2 oz/130g) Nutella
• 1 cup (10oz/ 280g) nonfat greek yogurt*
• ⅓ cup (1 ½ oz/ 30g) fresh or frozen strawberries
• ⅓ cup (1 ½ oz/30g) fresh or frozen mango
• 1 ½ teaspoons honey
• 1 cup (10oz/ 280g) non fat greek yogurt*
• 1 large banana (roughly ¾ cup/4oz/90g)
• 1 ½ teaspoons honey
• 1 cup (10oz/ 280g) nonfat greek yogurt*
• ⅓ cup (1 ½ oz/ 30g) fresh or frozen raspberries
• ⅓ cup (1 ½ oz/ 30g) fresh or frozen peaches (roughly 1 peach)
• 2 teaspoons honey

Directions

• In a blender add yogurt, fruit, honey, and lemon zest. Blend until well combined.
• Pour into pouches or molds. Place yogurt pops in the freezer for 4 hours or until frozen.
• Keep in the freezer for up to 6 weeks.
• In a blender, add yogurt and Nutella. Blend until well combined.
• Pour into pouches or molds. Place yogurt pops in the freezer for 4 hours or until frozen.
• Keep in the freezer for up to 6 weeks
• In a blender, add yogurt, strawberries, mango and honey. Blend until well combined.
• Pour into pouches or molds. Place yogurt pops in the freezer for 4 hours or until frozen.
• Keep in the freezer for up to 6 weeks.
• In a blender, add yogurt, banana and honey. Blend until well combined.
• Pour into pouches or molds. Place yogurt pops in the freezer for 4 hours or until frozen.
• Keep in the freezer for up to 6 weeks.
• In a blender add yogurt, raspberries, peaches and honey. Blend until well combined.
• Pour into pouches or molds. Place yogurt pops in the freezer for 4 hours or until frozen.
• Keep in the freezer for up to 6 weeks.

Nutrition