Summer is coming to an end.
I don’t know about y’all, but that makes me excited. I LOVE the fall. It is my absolute favorite season. We get a few days of picture-perfect weather here in Texas, and then it’s blistering cold until late February.
I thought these popsicles would be the perfect way to end the summer. One last delicious, cold dessert to say goodbye (although let’s be honest–I’m still going to be eating ice cream all winter!).
With the graham crackers, they really did end up tasting like blueberry pie! The texture was creamy, and the popsicles melt in your mouth. The whole blueberries added a nice texture.
Now, I know what you’re thinking. What makes these pops healthy?
These pops are high in protein and low in saturated fat. This is due to the nonfat greek yogurt I used! It gave the pops a creamy texture as well. Because of the blueberries and honey, the pops do have 17g of sugar each. However, do keep in mind that this is a dessert! And plus…sugar is not your enemy, sugar in excess is!
I hope you enjoy making these healthy pops as much as I did!
Healthy Blueberry Cream Pie Popsicles
Equipment
- Popsicle mold
- medium bowl
- Spoon or spatula
- Saucepan
Ingredients
- 2 cups Blueberries, fresh or frozen
- 2 cups Plain nonfat greek yogurt
- 2 tbsp Raw local honey whatever honey you have is fine, you can also use maple syrup!
- 1½ tbsp Vanilla extract
- 4 pieces Graham crackers, crushed
Instructions
- In a saucepan, heat blueberries and honey on medium heat until they puff up and are easy to burst with a spatula. Allow the mixture to simmer for 5-10 minutes until it thickens a bit.
- Place the blueberry and honey mixture in a small bowl and leave it in the fridge for about 15-20 minutes to cool.
- While the blueberry mixture is cooling, prepare the yogurt. In a medium bowl, combine the yogurt with vanilla extract. Set aside.
- Place the graham crackers in a bag or between two pieces of parchment paper, and use a rolling pin to crush the crackers until they are in very small pieces.
- Once the blueberry mixture has cooled, gently fold it into the yogurt mixture. Depending on the look you are going for (if you care about that sort of thing), you can either mix the blueberries in thoroughly, or leave plenty of the vanilla yogurt mixture showing.
- Gently pour the yogurt mixture into the popsicle molds (it will be thick–that's okay) ¾ of the way full. Fill the rest of the mold with the crushed graham crackers, pop the bottoms in (depending on your popsicle molds, this part may vary!) and freeze for 6-8 hours, or overnight.
- Enjoy on a hot summer's day!
