Food & Cooking Recipes Dessert & Treats Recipes Blueberry Tie-Dye Pops By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Yield: Makes one dozen 1/2-cup pops Juicy blackberries, raspberries, plums, and blueberries canbe 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. Ingredients 32 ounces low-fat or nonfat vanilla yogurt 3 tablespoons freshly squeezed lemon juice 5 ounces fresh or frozen blueberries Directions 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. Print