- 2 1/2-pint baskets fresh blueberries, rinsed, drained
- 1 8-ounce container blueberry yogurt
- 1/4 cup water
- 1/4 cup honey
- 2 tablespoons sugar
- Combine all ingredients in processor and puree until smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.