Blueberry Yogurt Pops

According to the thermometer, summer has arrived.  Honestly one of the only things that gets me through the heat of the day is looking forward to our evening ritual of frozen treats on the front porch before bed-time.  Here's the recipe for one of our favorites from my buddies at Earthbound Farm:

*1 3/4 c. fresh blueberries (organic if you can find them, washed well if not)

*3 TBSP. sugar

*1 TBSP. fresh lemon juice 

*1 1/2 c. nonfat vanilla yogurt

Combine blueberries, sugar and lemon juice in a small saucepan over high heat and bring to a boil.  Reduce to medium-low and cook, stirring frequently, for about ten minutes until thickened.  Remove from heat and cool completely.  Whisk yogurt and cooled blueberry sauce to blend well.  Pour into 6 popsicle molds or paper cups, insert sticks and freeze at least 4 hours.  

I don't love the texture of this one with Greek yogurt, but it wasn't bad.  Check the ingredients on your vanilla yogurt, depending on the brand, it is often better for you to go with plain and flavor it with vanilla. I wondered if the blueberry chunks would bother my youngest daughter and they didn't, but if that is a concern, mix it in a food processor before freezing.