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Layered iced pops with yogurt, cardamom and wild blueberry juice


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Ingredients

1 cup (250 ml) of Pure Unsweetened Organic Wild Blueberry Juice

1 pot (650 g) of Greek vanilla yogurt, ideally with 5% fat

1 teaspoon (5 ml) of cardamom, grounded (optional)

¼ cup (60 ml) of fresh or dried blueberries (optional)

Preparation time 10 minutes
Cooking time 2 hours of freezing Portions 10 pops

The best thing in the world is probably our wild blueberry juice mixed with vanilla yogurt. This simple mix makes your ordinary yogurt an extraordinary one.

But this time, let’s elevate this simple recipe to the next level by prepping iced pops made from yogurt, cardamom and wild blueberry juice. They look so good and fresh you’ll want to eat them with your eyes.                                                                                                     

If you don’t have any popsicle moulds, you can use small glass or plastic containers you have at home. Just insert a small stick and there you go!

Ingredients

1 cup (250 ml) of Pure Unsweetened Organic Wild Blueberry Juice

1 pot (650 g) of Greek vanilla yogurt, ideally with 5% fat

1 teaspoon (5 ml) of cardamom, grounded (optional)

¼ cup (60 ml) of fresh or dried blueberries (optional)

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Steps

  1. In a bowl, combine half of the blueberry juice with half the vanilla yogurt and mix with the cardamom.

  2. In a second bowl, mix what’s left of the vanilla yogurt.

  3. Pour the yogurt and juice mix in the popsicle moulds and switch between the yogurt, the juice and fresh blueberries to create different layers.

  4. Insert a popsicle stick in the middle of each mould. Put in the freezer for at least 2 hours.

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