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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.

Martha Stewart Kids, Summer/Fall, Martha Stewart Kids, Summer/Fall 2001, Martha Stewart Kids, December 2001


Recipe Summary test

Makes one dozen 1/2-cup pops


Ingredient Checklist


Instructions Checklist
  • 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.