Jul 29, 2011

Pineapple-Blueberry Yogurt Pops

Jack has reached a really fun stage with his eating in that he can eat anything.  :)  I was so happy when the pediatrician gave us the all clear to try and foods with him. (We had food allergy concerns.)  The first item that I incorporated into his diet was dairy.  He has taken like a champ to whole milk and eats yogurt like it's going out of style.  He makes my foodie mommy heart proud.

I've seen these little gems all over the blogging world and was excited to make them for Jack to try.  We all enjoyed them but I think Jack might have liked them a little more than James and I did.  He was patting his belly the entire time he was eating it.  It was very cute.  I can't wait to try countless versions of these for him.

Pineapple-Blueberry Yogurt Pops
Printable Version

For about 4 pops (depending on mold size):
½ cup fresh or frozen blueberries
1 cup fresh or frozen pineapple chunks
⅓ cup yogurt (plain, vanilla, pineapple, blueberry - Greek or regular will both work)

1. In the bowl of a food processor blender, combine all ingredients and process until desired consistency. Adjust to taste.
2. Pour into molds and place in the freezer for at least 4 hours or overnight. To remove from molds, run under warm water before gently removing the pops.

adapted from Pennies on a Platter


Heidi @ Food Doodles said...

Those sound great - I love that they're just fruit and yogurt.  Plus, pineapple and blueberries is a combo I've never thought of.  It sounds delicious, I'll have to remember that when I make some for us :D

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