Berry Yogurt Ice Pops (Red, White, and Blue Popsicles)
Equipment
- 3 bowls
- 1 Food processor or kitchen blender
- 10 popsicle molds
- 1 tablespoon
Ingredients
- 1 ⅓ cups chopped strawberries fresh or frozen
- 8 tablespoons stevia divided (or granulated sugar, honey, or a sugar substitute of choice), or more to taste
- ½ cup water divided
- 1 teaspoon fresh lemon juice divided
- 1 ⅓ cups blueberries fresh or frozen
- 1 ½ cups Greek yogurt plain, low-fat, or coconut, or vanilla-flavored (or a thick high-protein, vegan, or keto yogurt)
- Star sprinkles optional
Instructions
- In a food processor or blender, blend strawberries, 2 tablespoons of the sweetener, ¼ cup of water, and ½ teaspoon of lemon juice until pureed. Transfer to a bowl and reserve!
- Separately, blend the blueberries with 2 tablespoons of the sweetener, ¼ cup of water, and ½ teaspoon of lemon juice until pureed. Transfer to a bowl or glass and reserve!
- In a medium bowl, stir yogurt with 4 tablespoons of the sweetener (or enough to taste), and set aside.
- Place 2 tablespoons of the processed strawberry mixture into each popsicle mold. Then, spoon 2 tablespoons of the yogurt mixture on top, followed by 2 tablespoons of the blueberry mixture. Use a long skewer or butter knife to swirl the fruit purees. Insert popsicle sticks in the center and freeze until firm or completely frozen (8 hours or more).
- To remove popsicles from the mold, run warm water around the molds and let sit at room temperature for about 5 minutes. If desired, serve them decorated with star sprinkles to enjoy patriotic fruit popsicles!
Recipe Notes
Nutrition
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