Blueberry Lemon Thyme Crisp Pops
Happy Summer! If you’re anything like us, you’ve been roasting in this recent Denver weather. Cool down with these simple Blueberry Lemon Thyme Crisp Pops from one of Denver’s own food bloggers, Lauren Grier of Climbing Grier Mountain.
PREP TIME: 15 MINUTES
COOK TIME: 5 HOURS
1 cup honey granola
1 cup unsweetened coconut flakes
2 cups fresh blueberries
1 cup plain Greek yogurt
1/2 cup half and half or cream
3 tbsp granulated sugar
1 tsp lemon zest
1 tsp vanilla extract
1 tsp fresh thyme
pinch of kosher salt
In a small bowl combine the honey granola and coconut flakes. Set aside.
Place the blueberries into a small food processor or blender. Puree the blueberries until smooth. Next, place a fine mesh sieve over a large mixing bowl. Strain the blueberries through the sieve until a gorgeous puree appears in the bottom of the mixing bowl. In the mixing bowl with the puree add the Greek yogurt, half/half, sugar, lemon zest, vanilla extract, thyme, and salt. Stir all the ingredients together until well incorporated.
If you have Popsicle molds divide the blueberry mixture between three to four molds. If you don’t have Popsicle molds divide the blueberry mixture between two to three 9oz plastic cups filling about three quarters of the way full. Once all mixture has been added to your Popsicle molds or plastic cups, top each Popsicle with some of the honey coconut mixture. Place a Popsicle stick in the middle of each Popsicle. Next, place the Popsicle into the freezer for at least 5 hours or overnight for the best results.
When ready to serve if using the plastic cups take a pair of scissors and cut down the side of the plastic cup. Then gently tear the plastic away. Enjoy!