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Blueberry Yogurt Popsicles

Blueberry Yogurt Popsicles

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Yields 6 popsicles

3 cups450 g fresh blueberries
3/4 cup180 ml Greek yogurt
2 tablespoons granulated sugar
1/4 cup60 ml water
2 tablespoons2 tablespoons lemon juice
1 teaspoon1 teaspoon Nielsen-Massey Pure Almond Extract
2 tablespoons sliced almonds plus more for garnish

In a blender, blend together the blueberries, yogurt, sugar, water, lemon juice, and almond extract. If the mixture is still thick, add more water to thin it until pourable.

Pour into popsicle molds then add almonds to each one. Insert sticks. Freeze until firm, about 4 hours or overnight.

Right before serving, dip into more almonds for extra crunch.

Recipe by Carla Cardello | Chocolate Moosey




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