Low-fat Blueberry Yogurt Popsicles

Name: Low-fat Blueberry Yogurt Popsicles
Total time: 1 d
Yield: 5
Cuisine: Chinese
Ingredients: 800ml milk; 200ml Light cream; 2g Yogurt Bacteria; 500g blueberry; 1/2 lemon; 125g granulated sugar; 2 boxes Tofu with internal fat; 6 tbsp Caster sugar

by sherylking

4.6 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

Please don’t tell me something like "Eating ice in summer is bad for your health",
The weather is so hot, it feels so good to eat a popsicle. !
If you don’t eat popsicles when you are young, do you have to wait until you are so old that you lose your teeth?
At that time, I am afraid it is really not suitable for eating ice.
Eating ice is obviously the right of young people!
So, please, stop mentioning the topic of not being able to eat ice in summer, okay? !

Summer is also the season of "doing not lose weight is sorrowful".
Even if you are eating popsicles, you should choose low-fat ones.
For most girls, beauty is like food and love, and they can't be disappointed either.

So I chose to use tofu instead of whipped cream or English custard.
It is light, low-fat and delicious, and at the same time, it is not afraid of letting down your good figure.

Ingredients

Low-fat Blueberry Yogurt Popsicles

1. First use a bread machine to make yogurt. The yogurt bucket provided with the bread machine is cleaned.

2. The yogurt fungus tears open the package, pours it into the yogurt bucket, mixes it with the milk and stirs well, then adds the light cream and mixes it evenly.

3. Put the lid on the yogurt bucket, pour 100ml of water into the bread bucket, and then put it into the yogurt bucket.

4. Select menu 18 "Yogurt Making" to start making yogurt.

5. After the yogurt is made, take out the yogurt bucket and put it in the refrigerator for more than 4 hours.

6. After the blueberries are cleaned, add half of lemon juice and caster sugar, and pickle for half a day.

7. Pour the pickled blueberries into the bucket of the bread machine.

8. Select menu 17 "Jam Making" to start making blueberry jam.

9. After the blueberry jam is made, take out the inner bucket of the bread machine while it is hot, pour the jam into the bottle, and seal and refrigerate it.

10. The internal fat tofu must be frozen one day in advance and can only be used after it has been thawed in cold storage.

11. Open the thawed tofu and squeeze the excess water.

12. Put the tofu in the wall breaker, add 1/2 amount of yogurt, add fine sugar, and beat until smooth and smooth.

13. Take out half of the tofu yogurt, add an appropriate amount of blueberry jam and mix well. Pack the tofu yogurt and blueberry tofu yogurt in piping bags.

14. Squeeze it into the popsicle mold, and scoop a small amount of blueberry jam in the middle. Cover the lid, insert a wooden stick, and freeze in the refrigerator.

15. After it has solidified, rinse the shell of the mold with clean water and demould it, ready to eat.

Tips:
Tips

1. Because yogurt requires a relatively long fermentation time, it is recommended to make it before going to bed at night, so that when you get up the next day, the yogurt will basically be fermented.
2. Blueberry jam can be stored for about 1 month in cold storage.