Vibrant Blueberry Yuzu Popsicles

Feeling a bit blue now that summer’s almost over? I’ve got the answer to your woes with these vibrant blueberry yuzu popsicles!

Fresh blueberry puree, yuzu juice, maple syrup, and dairy free plain yogurt result in quite a bright flavored frozen treat. Vegan and refined sugar free – just simple, clean ingredients. Perfect for the end of summer barbecues (and for areas like SC where it’s hot even in the fall). Make these along with my vegan orange creamsicle bars for fruity treats to please the entire family!

Why Dairy Free?

I am not vegan by any means, but I do have gut issues. Dairy is not always my friend, so I try to find alternatives whenever possible. Silk Almond Milk Yogurt was a great find at my local grocery store. It has the slight sourness of regular yogurt without the heaviness of true dairy. Let’s be honest, when you’re enjoying a treat to cool down on a hot day, you don’t really want dairy or the bloat that can result from regular yogurt.

Blueberry Yuzu

Have you tried yuzu? Yuzu is a citrus fruit native to Asia. Like a lemon, yuzu isn’t eaten as a fruit. The zest and juice are used most frequently. There’s a ban on import of the fresh fruit to the United States, but you can find the juice for baking. I was able to order yuzu juice on Amazon. The tart citrus flavor pairs perfectly with fresh blueberry.

Pop Pop Popsicles

Materials Needed:

1. Popsicle Molds
2. Food processor
3. Spatula
4. Measuring cups
5. Measuring spoons
6. Funnel
7. Popsicle sticks

Ingredients:

• 3 cups fresh blueberries (frozen will work if in a pinch)
• 2 tbsp yuzu juice
• 1 tbsp maple syrup
• 1 1/2 cup dairy free plain yogurt

Process:

Yield: 10 Popsicles

Add blueberries to food processor along with the yuzu juice, maple syrup, and yogurt. Process in food processor until smooth. About 3-5 minutes. The skin of blueberries will still be visible and that is okay!

Pour into popsicle molds using large measuring cup and/or funnel. Fill each opening 3/4 of the way initially and then equally distribute any left over mixture. Add popsicle sticks and freeze for at least 3 hours before serving.

Will last up to 30 days in freezer if left in sealed popsicle molds.

*If difficult to remove popsicles from mold, dip mold in warm water for 15-20 seconds and popsicle should slide out.

Tell me, are you making these popsicles before summer is officially over? Make sure to tag @rachelbakesathome!

Vibrant Blueberry Yuzu Popsicles

Author: Rachelbakesathome Cooking Method:Frozen Cuisine:American Courses:Reduced-Guilt Treats Recipe Keys:Popsicle, Vegan, Frozen Dessert, No Bake

Difficulty:BeginnerPrep time: 10 minutesFreezer Time:3 hours Total time:3 hours 10 minutesServings:10 servings Best Season:Summer

Description

Vibrant blueberry yuzu popsicles are the perfect end of summer treat. Blueberry puree. yuzu juice, and non-dairy yogurt complete this delicious, frozen treat.

Ingredients

• 3 cups fresh blueberries (frozen will work if in a pinch)
• 2 tbsp yuzu juice
• 1 tbsp maple syrup
• 1 1/2 cups dairy free plain yogurt

Instructions

1. Add blueberries to food processor along with the yuzu juice, maple syrup, and yogurt. Process in food processor until smooth. About 3-5 minutes. The skin of blueberries will still be visible and that is okay!
2. Pour into popsicle molds using large measuring cup and/or funnel. Fill each opening 3/4 of the way initially and then equally distribute any left over mixture. Add popsicle sticks and freeze for at least 3 hours before serving.
3. Will keep for up to 30 days in the freezer if left in popsicle molds.

Notes

• If difficult to remove from mold, dip mold in warm water for 15 seconds and popsicle should slide out
• Can use blackberries if preferred! Reduce to 2 3/4 cup

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