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Desserts

Blueberry and lavender pops

Blueberry and lavender pops
Glenn Koenig / Los Angeles Times

It's a summertime truth universally acknowledged: When the thermometer slinks up and the sun is high, the ideal treat is one that comes cold, sweet and on a stick. As a kid, I was partial to slick Fudgesicles that melted ... Read more

Total time: 20 minutes, plus freezing time | Makes 6 to 8 popsicles, depending on the mold
  • 1 1/2 cups full-fat Greek yogurt
  • 3/4 cup whole milk
  • 1/4 cup blueberry preserves (or grape preserves)
  • 1 pint blueberries
  • 1 tablespoon plus 1 teaspoon vanilla extract
  • 1 teaspoon dried lavender blossoms

Step 1Place the yogurt, milk, preserves, blueberries and vanilla in a blender. Blend until smooth. Sprinkle in the lavender, then re-cover the blender and pulse briefly to combine.

Step 2Divide the mixture evenly among the pop molds, pouring so that you leave about one-half inch of headroom at the top. Once they are filled, tap the molds gently against the counter, allowing the liquid to settle evenly into the molds and dislodging any air bubbles that may have formed. Cover the molds and fit with popsicle sticks, if necessary. Freeze the molds until completely firm, at least 5 hours. For easy unmolding, run the frozen pops under warm water for 10 to 15 seconds before removing them.


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