Recipe: Blueberry and lavender pops

Creamy pops take their inspiration from the yogurt-based coolers of the Middle East.
Creamy pops take their inspiration from the yogurt-based coolers of the Middle East. For the recipe, click here.
(Glenn Koenig / Los Angeles Times)


Blueberry and lavender pops

Total time: 20 minutes, plus freezing time

Servings: Makes 6 to 8 popsicles, depending on the mold


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1 1/2 cups full-fat Greek yogurt

3/4 cup whole milk

1/4 cup blueberry preserves (or grape preserves)


1 pint blueberries

1 tablespoon plus 1 teaspoon vanilla extract

1 teaspoon dried lavender blossoms

1. Place the yogurt, milk, preserves, blueberries and vanilla in a blender. Blend until smooth. Sprinkle in the lavender, then re-cover the blender and pulse briefly to combine.

2. Divide the mixture evenly among the pop molds, pouring so that you leave about one-half inch of headroom at the top. Once they are filled, tap the molds gently against the counter, allowing the liquid to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy unmolding, run the frozen pops under warm water for 10 to 15 seconds before removing them.

Each of 8 popsicles: 125 calories; 4 grams protein; 15 grams carbohydrates; 1 gram fiber; 5 grams fat; 4 grams saturated fat; 10 mg. cholesterol; 11 grams sugar; 26 mg. sodium.

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