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Ah it’s Monday again, how was everyone’s weekend?, LONG weekend I assumed. Must be dreadful to go to work after what seem like a 3-4 days break (Well I only had 1 day off on Saturday, that is) Plus, this morning seemed like the perfect weather to sleep in, indefinitely. So what could be the wake up call ? How about some blueberry muffins yogurt popsicle!

Made with yogurt, blueberries, honey and milk! How ‘healthy’ is that 🙂

Oh I mean, really, it’s healthy! right?

Blueberries are a good source of Vitamin C, dietary fiber and manganese, which plays an important role in the development of bones and in the metabolism of protein, carbohydrate and fat. Blueberries contain substances that have antioxidant properties. Antioxidants help neutralize free radicals which are unstable molecules linked to the development of a number of diseases including cancer, cardiovascular disease and other age-related conditions such as Alzheimer’s.

It doesn’t come in cheap here, but sometimes when it’s in season, it’s a whee bit cheaper. Like RM1 – RM2.

So for this ice cream, I saw it on Scoop Adventure. How very easy! Popsicles are sorta easy to make, and you don’t need an ice cream maker to churn. Which is one of the reason why I made it anyway. My Ice Cream maker has been sent to service as it’s making an incredibly LOUD noise when I turn on the motor. Too loud that I would hear it when I’m upstairs in my room, and the machine is churning downstairs in the kitchen.

Popsicle mould, RM5 from Daiso. makes 4 popsicle!

Blueberry Yogurt Popsicle

2 cups blueberries (if frozen, measure and then thaw before using) *I used 1 1/2 punnet*
3/4 cup low fat Greek yogurt *read note if you don’t have Greek Yogurt
3/4 cup whole milk
Juice from 1 small lemon
3 Tablespoons honey

1. Combine blueberries, yogurt, and milk in a blender and blend until smooth.

2. Add lemon juice and honey and pulse blender to combine.

3. Pour liquid into popsicle molds.  Close up with the Popsicle stick. If you are using a different type of (wooden type) Popsicle stick, freeze for approximately one hour, or until the liquid just begins to set.

4. Remove molds from freezer, insert popsicle sticks, and return to freezer for another 2 hours or until popsicles are set.  Enjoy!

So what if you don’t hve Greek Yogurt, you can still use regular yogurt and strain them so it’s thicker and sturdier. I just found out that Greek Yogurt isn’t very expensive, at all if you buy the bigger pack ones. I may just get it and make a raspberry yogurt popsicle! Ha!!

So back to the question, if you don’t have or don’t wanna buy Greek Yogurt (especially when it’s not really available in every supermarket) You would need 2 things, coffee strainer (or muslin /cheese cloth) and plain yogurt. I got Nestle’s Natural Set Yogurt from the cold section.

If you have a coffee strainer hold, feel free to use it. But me cause we don’t have / need these stuffs, I had to improvise. Poke 2 holes across the top of coffee strainer (you can get coffee strainer from bigger supermarket, Shojikiya or Daiso) Poke a chopstick or knife across it, and let it rest on a deep dish. Cause you will get alot of liquid from straining overnight. AS the recipe said 3/4 cup Greek Yogurt, I used double the amount of normal yogurt, and after straining, I got 3/4 cup remaining, now what seemed to be “Greek” yogurt.

It was a bit too ‘dry’ for me. I would suggest either folding in a bit of dairy cream, or not strain for so long.

What did it taste like? Refreshing but a little “dry” and raw from the blueberries. The blueberries weren’t at it’s sweetest, that’s probably why. But feel free to try with other fruits if you wish 🙂

xoxo