Swirled strawberries, blueberries, and yogurt bring the red, white, and blue to these ice pops.

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Ingredients

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).

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Cook's Notes

For tropical pops, use 4 kiwis and 1 large mango (about 1/2 pound each) instead of the berries.

Reviews (2)

287 Ratings
  • 5 star values: 80
  • 4 star values: 97
  • 3 star values: 64
  • 2 star values: 38
  • 1 star values: 8
Rating: Unrated
09/01/2016
I wish I knew where to buy the exact same popsicle molds.
Rating: 5 stars
08/23/2013
Delicious & for Canada Day I omitted the blueberries! I also NEVER put sugar in any of the popsicle recipes here & they are always great. Sometimes I'll switch them up with vanilla yogourt.