• 750 ml (3 cups) of 2% vanilla greek yogurt
  • 15 ml (1 tablespoon) of lemon zest
  • 15 ml (1 tablespoon) of emon juice
  • 250 ml (1 cup) of fresh or frozen blueberries
LeeksFind our bag in yourlocal grocery store


  • In a bowl, mix 500 ml (2 cups) of yogurt with lemon zest and juice.
  • Divide preparation into 12 shooters glass. Froze 30 minutes in the freezer. With the electric mixer, mix yogurts left with blueberries.
  • Divide blueberries yogurt into shooters and set back in the freezer for another 30 minutes.
  • Stick stick into pops yogurt. Froze again for an hour in the freezer.

Chef's notes