“From Blueberries to Wild Roses – A Northwoods Wild Foods Cookbook by Dottie Reeder”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine blueberries, sugar and vanilla in a blender; process until well blended.
  2. Gently stir in yogurt.
  3. Spoon into ice cube trays or small paper cups.
  4. Freeze for 15 minutes, then insert a wooden stick in each cube.
  5. Freeze 4 hours or until firm.

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