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Under 30 Minutes

Red, White, and Blueberry Pops

These patriotic treats are perfect for the Fourth of July, but you can also make them with other berries or fruit.

  • Prep:
  • Total Time:
  • Yield: Makes 6 to 8

Source: Everyday Food, July/August July/August 2012

Ingredients

  • 2 cups halved hulled strawberries
  • 6 tablespoons sugar, divided
  • 5 tablespoons lime juice (from 3 limes), divided
  • 1/2 cup full-fat plain yogurt
  • 3 tablespoons heavy cream
  • 2 cups blueberries

Directions

  1. 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.

  2. 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.

  3. 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.

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