- Prep time 20 minutes
- Total time 6 hours & 30 minutes
- Portion size 8 servings
- Credits : Canadian Living Magazine: July/August 2022
Ingredients
Method
In small saucepan, whisk 2 tbsp water with cornstarch and sugar. Add blueberries; cook over medium heat, stirring constantly, until mixture has thickened and blueberries start to break down, about 5 minutes. Remove pan from heat; let cool.
Meanwhile, in food processor, pulse cookies until they reach consistency of coarse crumbs; transfer to bowl. Stir in yogurt and maple syrup.
In ice pop moulds, layer yogurt mixture and blueberry compote in successive layers up to 1/4-inch from tops. To create marbled effect, gently plunge tip of small knife into moulds, sliding against side. Insert ice pop stick in centre of each mould. Freeze until firm, about 6 hours. (Make-ahead: Can be frozen for up to 1 month.)
Unmould ice pops by quickly passing the moulds under cool or lukewarm water. Sprinkle with maple cookie crumbs, if desired.
Nutritional facts PER EACH OF 8 SERVINGS
- Calories 115
- Total fat 2 g
- Saturated fat 1 g
- Cholesterol 5 mg
- Sodium 45 mg
- Total carbohydrate 18 g
- Fibre 1 g
- Sugars 14 g
- Protein 6 g
- Iron 0.3 mg
