Let Everyday Food editor Sarah Carey show you how to transform fresh fruit and yogurt into festive, patriotic popsicles.
In a blender, combine strawberries, 2 tablespoons sugar, and 1 1/2 tablespoons lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Divide puree among six 4-ounce or eight 3-ounce ice-pop molds. Freeze until firm, about 30 minutes.
Combine yogurt, cream, and 2 tablespoons each sugar and lime juice. Remove molds from freezer and top with yogurt mixture; insert ice-pop sticks. Freeze until firm, about 30 minutes.
In clean blender, puree blueberries, remaining 2 tablespoons sugar, and remaining 1 1/2 tablespoons lime juice. Pour through clean sieve into a bowl, pressing on solids; discard solids. Remove molds from freezer and top with blueberry puree. Freeze until solid, 6 hours more (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.
The old "bait & switch", eh? It's very misleading to show a picture of a pop that is obviously not the result of making this recipe. That red, white & blue pop *is* very colorful & vibrant, but if you follow this recipe, you will clearly not end up with a pop that looks like that - unless of course you add blue food coloring to the blueberry layer, & strain the puree so there are no fruit solids at all in the pop. At least you included the video so we could REALLY see what the pops look like.