It’s blueberry season! Pick up fresh, delicious, and always organic berries at The Natural Grocery Company.
We’ve also been loving this lemon blueberry cheesecake pop recipe. They’re a refreshing treat that’s perfect for summer!
Lemon-Blueberry Cheesecake Pops
Makes 8
Total Time: 20 minutes prep plus 4 hours cooling
Vegetarian
1 pint fresh blueberries
½ cup cane sugar, divided
2 tablespoons water
1 teaspoon lemon zest, optional
16 ounces softened cream cheese
1 cup lemon-flavored yogurt
½ cup granola
8 paper cups and 8 wooden popsicle sticks or small reusable popsicle molds with sticks
- Place blueberries, two tablespoons sugar, water, and lemon zest, if using, in a small saucepan and bring to a simmer. Cook for five minutes or until blueberries are tender and mixture has thickened. Set aside to cool.
- In a mixing bowl, use a hand mixer to cream together cream cheese and remaining sugar until fluffy. Stir in yogurt until thoroughly mixed. Fold in blueberry mixture to create swirls of fruit.
- Spoon mixture into eight small paper cups leaving a quarter inch of space from the top of the cups.
- Top off cups with granola and gently press into the cheesecake mixture. Insert a popsicle stick into the center of each cup and freeze for a minimum of four hours.
- To serve, peel away paper cup and enjoy.
