Food & Cooking Recipes Dessert & Treats Recipes Firecracker Ice Pops 3.7 (287) 2 Reviews 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 January 9, 2019 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Yield: 10 Swirled strawberries, blueberries, and yogurt bring the red, white, and blue to these ice pops. Ingredients ½ pound strawberries, hulled and quartered (1 ½ cups) ¼ cup sugar ½ pound blueberries (1 ½ cups) 1 ¼ cups low-fat plain yogurt Directions 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. Print