Blueberry Yogurt Ice Pops
6 - 8 popsicles
- 1½ cups (225 g) B.C. blueberries, fresh or frozen
- 1 cup (240 ml) Greek yogurt or full fat yogurt
- ¾ cup (175 ml) pineapple juice
- 3 Tbsp (45 ml) maple syrup
- Mix all the ingredients in a blender on high speed until smooth.
- Pour into popsicle moulds and freeze.