Sweet Remedy

Blueberry Currant Frozen Yogurt Pops

I am a huge local food advocate. If I have something in mind that I want to cook or bake and I’m at the grocery store, I usually only get items that I know I can’t get from a local source. If something is in season I will prolong my eating it until I can get to my favorite farmers market. Later this week you will see a side dish made completely from local sources! One of my favorite things to do is to try and create something edible based on what I find at the farmers’ market.

These ice pops are from my summer fruit picking adventures! I made this Blueberry-Currant Sauce as a topping on my French Toast after picking fresh black currants and blueberries off their bushes at Fishkill Farms in the Hudson Valley. I had leftover sauce and decided to make these fruity and creamy ice pops.

I have a bad habit of making too much of something and then never eating it again or never reusing it in a new dish. For example: Quinoa. If I make a batch of quinoa I always have good intentions on using the leftovers in a completely new and creative dish but it usually just sits in the fridge until I give up and stop fooling myself. I eventually say: Sam, who are you kidding? You aren’t going to make anything with this; it is time to throw it away.

How sad is that? I’m putting a stop to that bad habit. I have a quinoa dish coming up later this week which was made with my left over quinoa. These ice pops are further proof that I am beginning to use my leftovers.

I feel like my best recipes are always a spur of the moment dish I threw together with leftover ingredients.


Blueberry Currant Frozen Yogurt Pops

You will have leftovers of this sauce so either scale back the recipe or use as a topping for french toast, pancakes or waffles!

Yield: 4-6

Prep Time: 10

Total Time: 4 hours 10 minutes


For the Sauce:

1 cup blueberries
1 cup black currants
1/2 cup sugar
1/2 cup water
2 Tbsp corn starch

For the Ice Pops:

1 cup Blueberry-Currant Sauce
1 1/2 cups Plain Greek Yogurt
1 tsp honey


For The Sauce:

In a sauce pot, mix together the blueberries, black currants, sugar and water. Turn onto medium-high heat and whisk ever so often, for 5 minutes. Add the corn starch and whisk together for another 5 minutes, until thickened and set aside to cool.

For the Ice Pops:

Mix the honey into the plain Greek yogurt. Layer your Popsicle mold or Dixie cups with the yogurt and Blueberry-Currant sauce. Freeze for about 4 hours or until the mixture is frozen all the way through.

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