The lavender in this frozen dessert will bring your “chill” to the next level. And it harmonizes with lemons and blueberry like some heavenly choir of flavor. So swirl up this Greek yogurt mixture and freeze for good times ahead.
1-2 teaspoon(s) dried lavender buds (to your taste)
2 cups fresh blueberries
3 tablespoon agave nectar, divided
1 lemon, zested and juiced
2 cups low-fat Greek Yogurt (or fat level of choice)
1/2 teaspoon vanilla extract
- Place 1 to 2 tablespoons of dried lavender buds (depending on desired lavender intensity) in a blender or food processor and puree to a powder.
- Add blueberries, 1 tablespoon of agave nectar and lemon juice to the lavender powder and blend until blueberries reach a chunky soup consistency. Set aside.
- In a large bowl, combine lemon zest, Greek yogurt, vanilla extract and remaining 2 tablespoons of agave nectar. Stir until well combined, then gently fold in the blueberry mixture to create a swirled consistency — do not over mix.
- Pour mixture into popsicle molds and freeze for at least 6 hours or overnight.