Blueberry Yogurt Popsicle

For the blueberry yogurt popsicle, first prepare popsicle molds. To do this, rinse them in cold water if necessary. Wash and sort the blueberries. Set aside a few berries; they will be used whole in the popsicle later.

Heat the remaining blueberries (about 85 g) with a squeeze of lemon juice and the brown sugar and simmer gently for about 5 minutes. Allow to cool and puree.

Scrape the pulp from the vanilla bean and mix with the yogurt. First pour a little yogurt into the ramekins, then blueberry puree, followed by yogurt and berry mixture again. Put a few whole blueberries in between. Repeat for each mold until both mixtures are used up.

Place the ice cream molds in the freezer and freeze for 30-60 minutes. Then insert the wooden sticks. Refreeze until the ice cream is frozen all the way through (overnight is best).

To make it easier to squeeze the blueberry yogurt popsicles out of the molds, it is best to hold them briefly under warm water.

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