Mary Miso - Recipes for every day - Cookbooks

Put blueberries into popsicles forms. Mix syrup and water and fill into the forms up to 1.5 cm below the rim. With an icing bag fill the greek yogurt into the forms. Put wooden sticks into the popsicles and let freeze for at least 5 hours in the freezer.

Melt the white chocolate (don't heat up chocolate to more the 40°C). To let come of the popsicles, hold the forms a few seconds under cold, flowing water. Dip one half of the popsicles into the melted chocolate and sprinkle with pistachios.

Serve on ice.