Red White and Blueberry Yogurt Popsicles
- Yield 10 servings
- 1 cup raspberries
- 1 cup blueberries
- 1 cup vanilla flavored Greek yogurt
- Using a small 4 cup food processor, or blender, puree the raspberries until smooth. Set aside.
- Do the same with the blueberries.
- Put the yogurt and each of the berry purees in small measuring cups with spouts. Use water to thin the yogurt and the raspberries so they are pourable. Depending on the color of your blueberries, you can use water, or yogurt if you need to brighten up your ‘blue’. Keep these cups chilling in the refrigerator when you are not using them.
- To layer your pops, start by pouring a little of the blueberry in the bottom of each mold.
- Put the mold in the freezer and freeze till firm, at least an hour, or more.
- Layer a little bit of yogurt into each mold for the next stripe. You will be able to see through the side of the mold to check your progress. At this point, cover the top of the mold with foil, and insert the popsicle sticks. Make sure to get the stick into the frozen layer so they will stand straight. Put back into the freezer until solid.
- Remove the foil. Alternate raspberry and yogurt stripes until the molds are filled. Freeze each stripe until solid before adding the next and clean up any dribbles as you go.
- Once filled and completely frozen solid, remove the pops from the molds. Fill the sink with hot water. Remove the foil, and immerse the mold just up to the lip, without letting any water splash onto the top. Hold it for 30 seconds, remove, and try to pull the pops out. If they don’t slide out, immerse again for just a few seconds.
- Keep the popsicles in the mold until you are ready to serve, or, if you are working in batches, wrap each pop quickly in waxed paper or put into a baggie and put back in the freezer. The popsicles are best when made less than a day in advance.
This recipe originally appeared on A View from Great Island.