4 cups (32-ounce container) plain yogurt (I used full fat), drained
3 tablespoons Meyer lemon juice, strained
1 cup cream or half 'n' half (see Cook's Notes)
1/2 teaspoon Tahitian vanilla
8 packets Splenda or 1/3 cup sugar (more to taste)
3/4 cup fresh blueberries (yields 1/4 cup blueberry purée)
The day before preparing the pops, drain the liquid, or whey, from the yogurt. (See Cook's Notes for uses for the whey.) To do this, drape a damp piece of cheesecloth over a sieve that has been set over a large glass container, such as an 8-cup measure.
Spoon or pour the yogurt into the cheese cloth then set the whole thing in the fridge and allow it to drain overnight.
Put the drained yogurt, or yogurt cheese as it is called, into the rinsed 8-cup glass measure or a large bowl and stir in the lemon juice until fully blended.
Stir in the cream and vanilla then the Splenda, or sugar. If using sugar, stir the mixture until it begins to lose its grainy feel.
You should now have about 5 cups of yogurt mixture; put this in the fridge and continue with prepping the blueberries.
Place the blueberries in a food processor and buzz until they are well puréed; they will not be a liquid at this point.
Scrape the purée from the processor bowl into a very fine mesh sieve placed over a small glass measuring cup. Then, using a small pestle, stir, stir, stir until all the liquid falls into the measuring cup leaving very dry pulp in the sieve. I started out using the back of a spoon for this process but soon found I was wasting my time, hence the pestle which did the job quickly with maximum extraction of liquid.
Drizzle the liquid blueberry purée over the yogurt mixture and give it a quick stir with a rubber spatula. Don't overmix as you want the blueberry to be a just a swirl, not a complete color changer.
Spoon this mixture into the molds of a frozen popsicle container, removing air pockets with a smooth bamboo skewer or one of the popsicle sticks that come with the mold. (It's important to do this because trapped air will cause the creamsicles to form ice crystals within and will result in not being a creamy smooth frozen treat.)