Lemon Blueberry Cheesecake Popsicles [Gluten-Free]


Makes 4 popsicles

  1. For the Berry Mixture
  2. 1 Cup Blueberries
  3. 1 tbsp honey
  4. 1 tbsp lemon juice
  5. For the Yoghurt Mixture
  6. 1 Cup Low Fat plain yogurt
  7. 1 ½ tbsp honey
  8. 1 tsp lemon zest
  9. 1 tbsp lemon juice
  10. 2 scoops Slender You Slender Shake in Vanilla


  1. Combine the blueberries, 1 tbsp honey and 1 tbsp lemon juice in a medium pan over a low heat. Cook for 5 minutes, stirring occasionally until the blueberries are soft. Using the back of a spoon, smash them lightly to break them. Remove from heat and cool.
  2. Combine the remaining ingredients in a blender and blend well.
  3. Divide the blueberry mixture between four popsicle moulds. Top the blueberry mixture with the yogurt mixture.
  4. To get the swirled effect, use a popsicle stick to swirl the blueberries and yogurt, pushing some blueberries higher up the mould.
  5. Add popsicle sticks to the popsicles and freeze overnight.


Nutritional Information

  • Calories: 146
  • Protein: 5.3g
  • Carbs: 30g
  • Fiber: 2g
  • Fat: 1g