Blueberry Swirl Popsicles

I guess, if I need an excuse to experiment with ice pops the extreme heat we have been enduring lately would be a perfect excuse.   If I need another excuse it would be the yummy looking popsicle on the cover of Martha Stewart's Everyday Food magazine August 2011 special edition.  Here's the Blueberry swirl recipe and feel free to scroll to the bottom for our review.


Makes 8

6 ounces blueberries (1 cup)
3/4 cup sugar
1 cup low fat plain greek yogurt
1 cup heavy cream


In a small saucepan, bring blueberries and 1/4 cup sugar to a boil over high heat.  Reduce heat and simmer, crushing berries against side of pan with a wooden spoon, until mixture is syrupy,3 minutes,  Transfer to a small bowl and refrigerate until cool, 30 minutes.


In a medium bowl whisk together 1/2 cup sugar, yogurt and cream until sugar dissolves, about 2 minutes.  Pour yogurt and blueberry mixtures alternating them into eight 3 ounce ice-pop molds, making 5 to 6 layers in each.  With a skewer or thin bladed knife, swirl mixtures together in up and down motion.  Insert popsicle sticks and freeze until solid, about 6 hrs (or up to 6 weeks)

Nutritional value per popsicle:


205 calories
12 gms of fat
7 gms saturated fat
3 gms protein
23 gms of carb


Our Review: These came out really good except I thought they were a bit too sweet for us since we don't really eat SWEET sweets. 

Olivia is use to sugar free (when available) 100% fruit popsicles, so it didn't seem odd that when she tried these she was displeased with the taste.  My niece and co-worker J LOVED them.  Co-worker K thought they were really rich and was only able to eat half in one sitting.  I on the other hand could definitely do with less sugar next time.  I think I may try this recipe 1 more time cutting out 1/4 cup of sugar from the yogurt mixture as to rely more on the fruit taste.