Tangy, creamy Greek yogurt is lightly sweetened and swirled with vibrant roasted blueberries and a sweet speculoos cookie crumble, then frozen into a delicious popsicle. It’s the perfect high protein treat to enjoy for breakfast, dessert or any time you need to keep your cool when the temperatures rise.
Well hello there. Now that the temperatures are soaring, I wanted to pop in quickly to bring you something creamy and sweet. Something that is sure to help keep you cool and all smiley this summer. But before we get into these Roasted Blueberry & Speculoos Cookie Yogurt Popsicles I wanted to talk a little business with you.
Saveur Magazine has just opened up nominations for their 2017 favorite food blog awards. If you have enjoyed your time at The Road to Honey, I sure would be tickled pink if you could pass some love along and nominate The Road to Honey for the Best Baking & Sweets blog. It’s really simple to do and the whole process should take you less than 5 minutes. You can find the link to the nomination form HERE.
Now that we have that out of the way, I wanted to give you the scoop on what I’m up to at this very moment. I am currently sitting in a hotel in Utah waiting to join up with an owl research project. Weeeeee! How exciting is that?
You may or may not know this about me, but I am very interested in conservation and make it a point to join up with at least one conservation project each year. My most recent projects were Penguins in Patagonia, Black Rhino Research in Kenya, & the Cheetah Conservation Fund in Namibia. I hope to share photos from each of these trips and tell you more about them in future blog posts so be on the lookout for those.
As for this project, well. . .we are going to be studying nesting habits of owls and the use of nest boxes as replacements to natural tree cavities which, by the way, are becoming scarcer due to deforestation and climate change. The project I will be participating on is focused on Flammulated (see these little guys HERE) and Saw Whet Owls (be sure to check out these cuties HERE) in Snow Basin, Utah.
These owls are the cutest little things you ever did see and I can’t wait to see them with my very own eyes. We will be doing much of the research at night. . .because. . .you know. . .that’s when these little guys are active. These conditions are not ideal for photography so I’m not sure that I will have many photos to share especially since I decided to pack light and left the tripod at home.
Anyhow, I will be sure to keep you posted on any good stories (hopefully not too good though because there are mountain lions and rattlesnakes in these parts).
In the meantime, I have these Roasted Blueberry & Speculoos Cookie Yogurt Popsicles for you. It’s been 100 degrees here in Salt Lake City so to say I could use a couple of these delicious beauties is an understatement.
The good news is they really are a cinch to make. Simply drizzle some honey onto a handful of blueberries, add a pinch of salt and roast until the blueberries soften and release their vibrant, sweet juices.
For the irresistible cookie crumble, just crush some Speculoos cookies, graham crackers, or whatever cookie tickles your fancy. Mix in some brown sugar and a little melted butter to hold it together in little clumps of sweet goodness.
And lastly, mix some protein packed Greek yogurt together with powdered sugar for added sweetness, a little milk to thin out the yogurt and make it easier to spoon into the molds, and some vanilla to add an even creamier sensation.
Throw all of this into a popsicle mold, paper cups, yogurt containers, whatever you have on hand (see HERE for ideas on alternatives for popsicle molds), pop them in the freezer and. . . Voila!!!. . . you have yourself a protein packed treat that you can easily enjoy for breakfast, a snack, dessert or any time you need to cool yourself down.
Now, I dressed some of my popsicles up with melted white chocolate and a sprinkling of crushed freeze dried blueberries. You can do this if you want or you can keep then au naturel. But If you do decide to give a little extra chocolate bling to your popsicles, be sure that the chocolate is cool enough that it doesn’t leave your popsicles a big melty mess.
Well, it’s time for me to snuggle with some owls. I’ll see you when I get back to the home front. Oh. . .and I may be sharing some videos on Instagram stories. So be sure to pop in on my Instagram every now and then.
P.S.S. If you enjoyed your time at The Road to Honey, I would love for you to join me on Instagram, Facebook, or Pinterest . In addition, you could receive updates from The Road to Honey directly to your inbox by entering your e-mail address in the box in the top right corner. See you soon.
- 1/2 cup fresh blueberries
- 1 tbsp honey
- pinch of salt
- 1/2 cup biscoff cookies, (about 7 cookies)
- 1 tbsp brown sugar
- 1 1/2 tbsp unsalted butter
- 1 cup full fat Greek yogurt
- 1/4 cup confectioners sugar
- 1/4 cup whole milk
- 1/2 tsp vanilla extract
- white chocolate, melted (optional)
Pre-heat the oven to 350 degrees F.
Spread blueberries out on a cookie sheet lined with parchment paper.
Drizzle the honey over top of the blueberries .
Add a pinch of salt & stir well to combine.
Roast in the center of the oven for 20 minutes.
Allow to cool slightly & scrape blueberries and juice into a small bowl.
Set aside and allow to cool completely.
Place the Speculoos cookies into a food processor & pulse into fine crumbs.
Mix in brown sugar until even distributed.
Melt the butter & drizzle it over cookie crumbs. Stir until crumbs are moistened.
Combine the yogurt, sugar, milk, & vanilla in a medium sized bowl. Stir until well combined.
Spoon yogurt mixture, blueberry mixture, & cookies crumbs into popsicles molds. Alternate the layers, then swirl gently.
Freeze until solid (at least 4 hours).