Food & Cooking Recipes Dessert & Treats Recipes Firecracker Ice Pops 3.7 (287) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It 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. Rate it Print