Blueberry Tie-Dye Pops

Blending yogurt with lemon juice results in an airy mixture that is more delicious when frozen. If the fruit is not ripe, add a half cup of orange juice to the puree.

  • 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


  1. 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.

  2. 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.


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