Photo of Blueberry Yogurt Pops by Daphne Oz by WW

Blueberry Yogurt Pops by Daphne Oz

Points® value
Total Time
6 hr 30 min
20 min
10 min



3 cup(s), wild variety suggested (or other berries as desired), divided

Fresh lemon juice

1½ tbsp(s)

Plain lowfat Greek yogurt

3 cup(s)


2 medium


1 tbsp(s)

Vanilla extract

1 tsp(s)

Table salt

1 pinch(es)


  1. Add 2 cups of blueberries and lemon juice to a small sauce pot and cook over medium low heat until they have simmered most of their liquid away — this will help intensify the wonderful blueberry flavor! — and you are left with a thick, saucy, concentrated compote, about 10 minutes. Stir occasionally to make sure nothing is sticking to the bottom of the pan as the berries cook. Set aside and allow to cool completely.
  2. Add yogurt, banana, honey, vanilla extra and salt to a blender and puree until smooth. Ideally, allow this blend to sit at the back of the refrigerator two hours so it is very chill and all the air bubbles have subsided. This will help your popsicles freeze faster and yield a smoother, creamier result. If you don’t have time, no worries!! Just tap your blender bowl a few times on the counter after you are finished blending to remove as many of the air bubbles as possible and continue.
  3. When you’re ready to fill your popsicle molds, pour enough yogurt blend into the base of each mold to fill it about 3/4 of the way full. Add a tablespoon of blueberry compote and a sprinkle of fresh blueberries into each, then use a knife or spoon to gently swirl each to create a beautiful, marbling effect.
  4. Once all molds are filled, place popsicle sticks into each and freeze in the coldest part of your freezer (usually near the back or bottom) until completely set, 4-6 hours or overnight ideally. Enjoy!
  5. Serving size: 1 pop