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Firecracker Ice Pops

Swirled strawberries, blueberries, and yogurt bring the red, white, and blue to these ice pops.

  • Prep:
  • Total Time:
  • Yield: Makes 10
Firecracker Ice Pops

Source: Everyday Food, July/August 2010

Ingredients

  • 1/2 pound strawberries, hulled and quartered (1 1/2 cups)
  • 1/4 cup sugar
  • 1/2 pound blueberries (1 1/2 cups)
  • 1 1/4 cups low-fat plain yogurt

Directions

  1. In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl. In processor, puree blueberries with 1 tablespoon sugar. In another small bowl, whisk together yogurt and 2 tablespoons sugar. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (or up to 1 week).

Cook's Notes

For tropical pops, use 4 kiwis and 1 large mango (about 1/2 pound each) instead of the berries.

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