Drain the can of blueberries, reserving the juice. Set aside 1/3 cup of the blueberries. In a blender, puree the remaining berries and 1 tablespoon of the juice until smooth. Fold in the reserved berries.
In a small bowl, whisk together the yogurt and milk. In pop molds or paper cups, alternately layer 2 rounded tablespoons of the yogurt mixture and 1 tablespoon of the blueberry mixture. Swirl with a knife.
Cover and freeze until firm, 3 hours.
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