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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


  • Popsicle Mould
  • bowl
  • saucepan
  • popsicle sticks


  • 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


  • 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