Yield | 6 Pops
5 ounces vanilla Greek Yogurt
4 tablespoons fresh lemon juice (about two medium lemons)
½ teaspoon pure vanilla extract
6 ounces low fat milk
zest of one lemon
2 tablespoons agave nectar
¼ cup wild blueberries (see note below)
2 Biscoff Cookies; crushed
MAKE THE POP BASE
In a medium bowl, whisk together the yogurt, lemon juice, vanilla, milk, lemon zest and agave until thoroughly combined and smooth.
ASSEMBLE THE POPS
Insert sticks and pour lemon cream base filling cavity ¼ of the way full. Spoon in about 1 teaspoon blueberries. Pour lemon base on top of blueberries filling each cavity until 2/3 of the way full. Add in a few more blueberries and continue adding the lemon base until just below the fill line. Sprinkle crushed cookies into the cavities and press them gently with your fingertips.
Let freeze completely, then remove the pops with the Super Tool and enjoy.
We used wild blueberries for this recipe because they are much smaller than cultivated blueberries. If you use cultivated blueberries, you will need to chop them before adding them to the cavities of the Zoku Quick Pop Maker.
Start making pops in as little as 7 minutes on your countertop. The Quick Pop Maker is available for purchase here.