Helllooo internet world.
You probably don’t remember me. I know, it’s been a while.
All I can say is sometimes life really gets in the way of keeping up with this ‘lil blog.
Now that my classes are over, and I have a full time job in a bakery…I think I’ll have little less trouble with the blog inspiration.
I waaas working at a modern grange in Healdsburg called SHED baking pastries for about a month right after my classes finished in May, but the commute up there was killing me. The hours. Traffic. So much time in the car. I just couldn’t do it full time.
So I had to look for options more locally. I ended up getting a position this week at a bakery 5 minutes away from my house! Nothing beats that commute! I’ll start training this weekend! Pretty excited to be in a bakery with such a great reputation and delicious food.
ANYWHO. Enough about me. These popsicles! They are sooo easy. And so yummy! AND healthy.
The blueberry flavor is perfect with the sweet tanginess from the yogurt and lemon.
I love tart things. So I wanted to keep my yogurt pretty tangy but gave it some more flavor with maple syrup and vanilla. I also upped the lemon.
The great thing about popsicles is that it’s so easy to switch things up to your preference.
These are the perrrrfect sweet snack for the middle of a hot summer-y day. Or as a nighttime treat. Or for breakfast. I mean…they’re fruit and yogurt right? Can’t go wrong with that!
Lemon Blueberry Yogurt Pops: (Adapted from Flourishing Foodie)
Yield: 6-8 pops
2 cups blueberries (I used frozen)
1/4 cup granulated sugar (or to taste)
Juice of 1 meyer lemon
2 cups plain greek yogurt (I used nonfat)
1 tablespoon maple syrup
2 teaspoons vanilla extract
In a small saucepan, bring the blueberries, sugar and lemon juice to a boil. Allow to cook down for about 5 minutes stirring so it doesn’t scorch. Transfer to a bowl and refrigerate until cool. Strain to get rid of the blueberry skins. Mix together the rest of the ingredients in a mixing bowl until combined. Swirl in the blueberry sauce (you can mix it in entirely like I did, or try to swirl/marble it in). Transfer to popsicle molds and freeze at least 4 hours. To remove from molds, run under warm water until you can pull them out.
Note: If you want less sugar, decrease the sugar with the berries to taste and leave out the maple syrup!
Did summer sneak up on everyone else too?
oozy melty pops!
I find it insane that it’s already mid-June. Like how even?
Summer is definitely one of my favorite times of year mostly because of all the produuuuce. Cannot wait to go to the farmer’s market in the next couple weeks and get all of that delish fruit! Pie and jam. This baker’s dream. 🙂
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