|Backsplash in progress...unsealed and not grouted. The color will become richer after sealing|
|If you don't have popsicle molds, you can use little "Dixie cups" and freeze them, either with or without a stick. You don't have to have special molds to enjoy these. There was enough left to make 4 of these little cups.|
Lemon-Coconut-Blueberry Frozen Greek Yogurt Pops
1 cup fresh blueberries
For the Greek Yogurt Mixture:
1 24-oz container full fat Greek yogurt, or approximately 2-1/2 cups (like Greek Gods or Fage)
Zest of 2 medium lemons (about 4 teaspoons)
1/2 cup Swerve Sweetener, confectioners style
35 drops stevia, or to taste (or add additional Swerve)
For the Coconut Milk Mixture:
1 cup unsweetened canned coconut milk, preferably full fat (like Native Forest Organic Classic)
1 teaspoon coconut extract (like Bakto or Olivenation)
1/4 cup Swerve Sweetener, confectioners style
14 drops stevia, or to taste (or additional Swerve)
In a medium bowl, combine Greek yogurt, lemon zest, 1/2 cup Swerve, and 35 drops stevia and mix well. Taste and add additional sweetener, if desired.
In a 2-cup glass measuring cup or separate medium bowl, combine coconut milk, coconut extract, 1/4 cup Swerve and 14 drops stevia. Pour coconut milk mixture into yogurt mixture and whisk together until well combined. Taste for sweetness and adjust, if necessary. (I added an additional 10 drops of stevia to slightly over-sweeten since freezing tends to decrease the level of sweetness).
Using a glass measuring cup (or other container with a spout for easing pouring), fill pop molds up half way; then divide and add blueberries. Fill molds with remaining yogurt mixture all the way to the top, per the mold instructions; gently insert sticks (I used six 1/2-cup "Tovolo Groovy Ice Pop Molds"). Freeze 4 to 6 hours or until completely set. To serve, briefly run each mold under warm tap water, then gently pull them out to remove.