Blueberry Yogurt Ombre Pops with Lavender and Lemon Oil

When I was approached about contributing my knowledge and expertise about essential oils, I couldn’t help but think my friend and colleague was such a better fit for this essential oil guru-role.  I’m so new to oils, their benefits, and uses that I’ll stick to writing recipes. Which is why I came up with these perfectly summery yogurt pops with the benefits of plain Greek Yogurt as well as lavender and lemon essential oils.


While they may seem like an unnecessary amount of steps for the ombre- effect, I’ll say a few things:

  1. It’s actually not that difficult, just takes a few steps and a few quick segments of time to allow each layer to cool and firm up in the freezer.
  2. It’s quite feasible to do in the midst of other projects, especially if you’re good at #multitasking.
  3. You can definitely skip the ombre look altogether and just mix in the blueberry sauce with the yogurt and swirl it around with a toothpick.


For me, the best part of these popsicles is that my 2 year old adores them! She thinks they are such a fun treat meanwhile I”m over here with the #mommywin and #dietitianwin because there’s no added sugar, benefits of blueberries, probiotics, protein, I could go on and on.

Mix up different flavors of these pops all summer long for a refreshing afternoon snack, dessert or even breakfast that you can feel good about feeding your family!


Blueberry Yogurt Ombre Pops with Lavender and Lemon Oil

Makes: 10


2 cups plain 2% Greek Yogurt

1/2 teaspoon vanilla extract

2 drops lavender oil

2 drops lemon oil

2  12-ounce frozen blueberries

1/2 lemon, juiced


In a bowl, combine the greek yogurt, vanilla extract, and lavender & lemon oil. Mix well to combine the flavors.

In a small sauce pan, add the blueberries and lemon juice. Bring to a simmer, cover and allow the blueberries to warm through and soften (about 10 minutes).

Fill each popsicle molds with or paper cups with a tablespoon of Greek yogurt. With the back of a spoon, smooth the surface to make it flat. Freeze for 10 minutes.

Meanwhile, in a blender, combine 3/4 of the remaining Greek yogurt with 1/4 of the blueberry syrup mixture. Puree until smooth.  Pour into a small bowl and set aside to cool.

In a the same blender, add 1/2 the blueberry syrup and the remaining Greek Yogurt to the blender. Puree until smooth, this should be darker in color than the previous blended mixture. Pour into another small bowl and set aside.

To the frozen Greek yogurt in the popsicle molds, add a tablespoon to each of the 1st (lighter color) yogurt blueberry mixture. Smooth out the top. Add the popsicle stick to the center. Freeze for 10 minutes. Then repeat with the second yogurt blueberry mixture (darker color) and freeze for another 10 minutes, carefully placing the mixture around the inserted popsicle stick in the center.

Finally, spoon a tablespoon of the remaining pure blueberry sauce onto each of the pops. Freeze overnight.

Nutrition facts: 70 calories, 1 gram of fat, .5 grams saturated fat, 15 milligrams sodium, 11 grams carbohydrates, 2 grams fiber, 8 grams sugar, 5 grams protein


For the full scoop – especially from a nutrition standpoint- check out Molly Kimball’s article on  including contributions from my friend Lauren Dunaway.




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