Last summer, after I purchased several kinds of fun-shaped popsicle molds, I decided to make a nutritious popsicle that the girls could eat for breakfast on a hot morning. Let’s just say that the minxes thought that popsicles for breakfast was seven kinds of awesome.
I decided to play with layering this time around, and since Miss D. loves blueberries above all things, I chose those as the base. Plus, what’s prettier than purpley-blue? To get some calcium into their growing bones, I added lemon yogurt mixed with a little lemon zest for the second layer, and was pleased with the results.
Miss M. didn’t dig the zest in hers; for little kids, I think I’d leave it out. But popsicles for breakfast are now a summer tradition in our house. It’s the perfect way to start off a lazy summer day. Plus, you’ll get MommyPoints, which are very hard things to come by…at least in my house! Hope you all have a wonderful 4th of July weekend with the people you love best.
Coming next week: Popsicles with Booze! Four cartwheels and a herky! Mommysicles! Hoochsicles! Happy Hour Sicles! Whatever you decide to call them, come on back next week for the recipe!
Blueberry-Lemon Breakfast Popsicles
makes 4-8, depending on the size of your molds
1 pint blueberries, washed
3 tablespoons agave nectar or simple syrup (or you can substitute honey)
1-2 tablespoons water
4 (6-ounce) containers lemon yogurt (I used sugar free but any kind will do)
1/2 teaspoon lemon zest (optional)
In a blender, combine the blueberries, agave nectar and water; blend well. Strain mixture through a fine-mesh sieve, pressing down with the bottom of a spoon to make mixture strain more rapidly. Pour blueberry mixture 1/3 of the way up each popsicle mold. Freeze for one hour.