Blueberry-Lemon Breakfast Pops

1. 1

   Special equipment: four 3- to 4-ounce ice pop molds

2. 2

   Combine the blueberries, yogurt, maple syrup, lemon zest and juice and a pinch of salt in a blender and puree until smooth.

3. 3

   Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight.

4. 4

   Let sit at room temperature for a few minutes before unmolding.

5. 5

   The pops will keep in the freezer for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.