Blueberry Tie-Dye Pops
Juicy blackberries, raspberries, plums, and blueberries can be enjoyed even after they’ve disappeared from summer markets. The fruits are swirled with vanilla yogurt and a shot of lemon or lime juice to form these tart architectural icies.
- Yield: Makes one dozen 1/2-cup pops
Source: Martha Stewart Kids, Summer/Fall
- 32 ounces low-fat or nonfat vanilla yogurt
- 3 tablespoons freshly squeezed lemon juice
- 5 ounces fresh or frozen blueberries
In the jar of a blender, blend 28 ounces yogurt and 2 tablespoons lemon juice; transfer to a bowl. Wash the blender jar, and combine remaining 4 ounces yogurt with 1/2 cup berries and remaining tablespoon lemon juice in jar. Blend to make 1 cup.
Fill each 1/3-cup pop mold with alternating layers of yogurt and puree, adding whole fruit as you go. Swirl with a knife. Freeze 25 minutes. Insert wooden pop sticks halfway, and freeze overnight. Pops will keep, frozen, for at least 3 weeks.