Greek Yogurt Popsicles

 Blueberry Coconut Greek Yogurt Popsicles are made with fresh blueberries and coconut milk. They are a complete grab-and-go breakfast that will keep you cool this summer.

Blueberry Coconut Greek Yogurt Popsicles are made with fresh blueberries and coconut milk. They are a complete grab-and-go breakfast that will keep you cool this summer.

These blueberry-coconut Greek yogurt popsicles are a delicious way to cool down this summer.  The base of these popsicles is protein-rich FAGE Total Greek yogurt. The added coconut milk gives them a creamy texture with a bright coconut flavor.  These popsicles are layered with antioxidant-packed blueberries, making them an all-around complete grab-and-go breakfast. However, these popsicles are so delicious that you will want to enjoy them any time of day!

 Cook the blueberries until they reach a jam-like consistency

Cook the blueberries until they reach a jam-like consistency

 Freeze the blueberry coconut g

Freeze the blueberry coconut g

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You can use any sweetener you like--sugar, honey, agave--or no sweetener at all.  Be sure to taste as you go along. The recipe below is on the tart side since that’s how I like to enjoy my yogurt!  Plus, the fat from the coconut milk balances out the flavor and will help keep you satisfied longer.

 You will want to make these Blueberry Coconut Greek Yogurt Popsicles again and again!

You will want to make these Blueberry Coconut Greek Yogurt Popsicles again and again!

The great thing about the FAGE Total Plain is that there are no additives, preservatives, or sugar that doesn’t occur naturally from the milk that’s used. That way, I can control how much sugar (if any!) I want to add. Plus, two simple ingredients--coconut milk and fresh blueberries--give these popsicles so much natural flavor.  You will want to make these popsicles again and again!

Blueberry-Coconut Greek Yogurt Popsicles

Makes 10 popsicles

17.6 ounces FAGE Total 2% Greek Yogurt (about 2 cups or 500g)
1 cup full fat coconut milk
4 tablespoons granulated sugar*, divided
2 cups fresh blueberries

*You may use honey instead of sugar

1. In a large bowl, combine the Greek yogurt with one cup of coconut milk and two tablespoons of sugar.  Stir vigorously until you have a smooth consistency. Taste and add more sweetener if desired. Set aside.

2. Make the blueberry sauce by combining the 2 cups fresh blueberries with the remaining 2 tablespoons of granulated sugar in a small pot.  Place over medium heat and cook until the blueberries start to break down. Stir and continue cooking until it reaches a jam-like consistency.  You can use the back of a wooden spoon or a fruit masher to mash the berries. Once the jam-like consistency is reached, remove the blueberry sauce from the heat.

3. Place a tablespoon of the yogurt mixture in each popsicle mold.  Add a tablespoon of blueberry sauce. Top with another tablespoon of the yogurt.  Continue alternating until the popsicle mold is nearly full. Place the top on the mold and add the popsicle sticks.  Freeze for six hours.

4. Once the popsicles are completely frozen, place the mold under running water so that they will loosen.  Remove the popsicles and enjoy immediately, or place in the freezer in an air-tight container with parchment paper dividing each row of popsicles.  These are an easy grab-and-go breakfast for summer, or a cool treat for any time of day.

This post has been generously sponsored by FAGE Greek Yogurt.

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