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Blueberry and Chia Yoghurt Popsicles
Sweets & Snacks,  Breakfast,  Gluten Free

Blueberry and Chia Yoghurt Popsicles

These Blueberry and Chia Yoghurt Popsicles are the most refreshing way to celebrate spring and are made with seasonal blueberries,  greek yoghurt, almond milk, chia and maple syrup. 

Spring is finally here and we are going into my favourite time of year – just before it gets sweltering hot – spring brings warn days with a slight cool breeze in the mornings and afternoons.

Perfect popsicle weather! Well, I don’t know who I am kidding because I eat popsicles all year round, but the best part now is that blueberries are in season and are bursting with flavour.

What you need to make these Popsicles

I made these popsicles with fresh ripe blueberries from Checkers, greek full fat yoghurt, almond milk, maple and chia seeds.

You will also need a popsicle mould and sticks to make these – I got mine at Westpack.

They freeze within 2 hours and are the perfect treat or breakfast snack and are low in sugar.

Blueberry and Chia Yoghurt Popsicles

Blueberry and Chia Yoghurt Popsicles

I hope you enjoy this recipe, please tag me if you do decide to make them!

Enjoy and Happy Spring!

Cat

 

Blueberry and Chia Yoghurt Popsicles

Blueberry and Chia Yoghurt Popsicles

These Blueberry and Chia Yoghurt Popsicles are the most refreshing way to celebrate spring and are made with seasonal blueberries,  greek yoghurt, almond milk, chia and maple syrup. 
Course Breakfast, Dessert
Cuisine American, South African
Keyword blueberries, checkers, Chia Pudding, dairy free desserts, ice cream, popsicles, yoghurt ice cream, yogurt
Prep Time 15 minutes
Cook Time 2 hours
Servings 4

Equipment

  • Popsicle Mould
  • bowl
  • saucepan
  • popsicle sticks

Ingredients

  • 2 tbsp water
  • 1 cup Blueberries fresh or frozen
  • 1 cup greek yoghurt full fat
  • 1 cup almond or soya milk
  • 3 tbsp maple syrup
  • 1 tbsp chia seeds unsoaked
  • 1 tsp vanilla essence

Instructions

  • Add the blueberries to a saucepan and on a medium heat, with 1 tbsp of water and let them cook down for about 10 minutes, string frequently and using a wooden spoon to mash them slightly.
  • Remove from heat - add 2tbsp of maple syrup and chia seeds to this blueberry mixture, stir well and leave to cool
  • Mix the yoghurt, 1 tbsp maple, almond or soy milk, and vanilla together in a bowl.
  • Add the yoghurt mixture and cooked berry compote to the popsicle moulds, alternating to create layers. I used a toothpick to stir slightly for a marbled effect.
  • Place the popsicle sticks into the mixture (they will sit upright) and freeze for at least 2 hours
  • To remove the popsicles from the mould, run them under warm water for 30 seconds and tug the stick to remove gently

 

This recipe is proudly sponsored by Checkers 

Other Checkers recipes: Gluten Free Brownies with Tahini Swirls

Blueberry and Chia Yoghurt Popsicles 5

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