- Prep Time : 4:00 h
- Ready In : 4:00 h
- 1⁄2 cup sugar
- 3 cups fresh blueberries, plus 1⁄2 cup extra
- 1⁄4 cup fresh lemon juice
- 1⁄2 cup vanilla yoghurt
Combine the sugar and 1⁄3 cup of water in a medium saucepan. Bring to a boil over high heat. Reduce heat and simmer, stirring constantly, until all the sugar is dissolved, 3-4 minutes. Remove from heat and set aside to cool.
Place the blueberries and lemon juice in a blender. Purée until smooth, about 30 seconds. Transfer about 1⁄2 cup of the syrup to the blender and whiz until all ingredients are well combined. Add more syrup if the mixture is too thick. Using a spatula, fold in the vanilla yogurt gently to create a marbled effect (do not over stir, you want some berry colour and some white.) Gently stir in the remaining whole blueberries.
Pour the mixture into popsicle molds and freeze for 4 hours. Insert popsicle sticks and freeze for an additional 4 to 6 hours, or until frozen solid.