Blueberry-Lemon Breakfast Pops

• 1 cup blueberries
• 1/2 cup low-fat plain yogurt
• 3 tablespoons pure maple syrup
• Zest and juice of 1/2 lemon
• Kosher salt

1. Special equipment: four 3- to 4-ounce ice pop molds
2. Combine the blueberries, yogurt, maple syrup, lemon zest and juice and a pinch of salt in a blender and puree until smooth.
3. Divide the mixture evenly among four 3- to 4-ounce ice pop molds and freeze until solid, at least 8 hours and preferably overnight.
4. Let sit at room temperature for a few minutes before unmolding.
5. The pops will keep in the freezer for up to 2 weeks.

blueberries, lowfat plain yogurt, maple syrup, lemon, kosher salt

Taken from www.foodnetwork.com/recipes/food-network-kitchens/healthy-blueberry-lemon-breakfast-pops.html (may not work)