What's For Dessert: Pineapple-Blueberry Yogurt Popsicles

Given all the fresh berries and fruit juices I've had in the house of late, and the fact that it is finally summertime in Wyoming, I have been dying to make my own popsicles. Unfortunately, up until recently I was unsuccessful in my search for popsicle molds. However, during a recent trip to Denver (and the Cherry Creek Shopping Center) I decided to pop in to Sur la table, and to my delight I found several popsicle molds for sale. (Huzzah!) I opted for the BPA-free star pop molds. Making the mix was easy to do; just whirl together some yogurt, fruit juice, and fresh berries in a blender. The worst part is waiting for them to freeze -- however, the result is definitely worth the wait! I think this just might be the first of many posts about popsicles -- the options are endless!

Pineapple-Blueberry Yogurt Popsicles
makes 6 large popsicles

1 cup nonfat Greek yogurt
2 cups pineapple juice
2 cups blueberries (about 2 large handfuls)

1. Add the yogurt and pineapple juice to a blender. Cover and blend together.
2. Add in the blueberries and blend to combine. I blended for just a short time since I wanted some fruit chunks in the popsicles. If you'd prefer a smoother popsicle, blend the ingredients together for a longer amount of time.
3. Pour the mix into the popsicle molds. (You can refrigerate any leftovers to make a second round of popsicles.)
4. Freeze for at least 4 hours.

Or, if you don't have popsicle molds, the recipe above can also be enjoyed as a smoothie.