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Roasted Blueberries and Yogurt Popsicles

2 cups blueberries
2 teaspoons sugar
pinch of salt
2 tablespoons + 1/4 cup honey
2 cups Greek yogurt
1/2 small lemon, juiced

In a medium bowl, toss berries with the sugar, a dash of sea salt and 2 tablespoons honey. Pour the berries onto the prepared baking sheet with parchment paper and spread the berries in a single layer. Roast for 30 minutes at 350 degrees, stirring halfway, or long enough for the berry juices to thicken but not burn.

Blend together the Greek yogurt and lemon juice in a medium bowl. Mix in honey to taste, until it is barely sweet enough for your liking (the berries will be very sweet). 

Let the berries cool, then scrape the berries and all of their juices into the bowl of yogurt. Gently fold the mixture together.

Transfer the yogurt blend into the popsicle molds and freeze for at least four hours. 

Image and recipe adapted from: