Here in Western Pennsylvania we always wait soooo long for winter to end and for the weather to break. Finally, the beautiful days of summer are officially here! It always goes by so fast, so let’s make sure we savor these long and hot days before they’re in our rear view mirror. I can’t think of a better way to cool off this summer than with these red, white and blueberry yogurt pops. Just in time to celebrate the 4th of July, kids and adults alike will enjoy these yummy treats!
This recipe makes just the right amount for ten three-ounce popsicles. I used this Norpro popsicle mold that I got from Amazon. I made the blue layer with blueberries, the red layer with strawberries (but you could also use raspberries), and the white layer with plain yogurt. I used a little bit of raw honey in each layer to give it a touch of sweetness.
I wanted chunks of fruit in mine, so I only pulsed the blueberries and strawberries a few times. Feel free to blend each layer further if you want a smoother consistency, but the more you blend the darker the colors will get. The yogurt layer is smooth and creamy and is the perfect base for the berries. I used this Stonyfield Organic yogurt made with whole milk, which has super clean ingredients and made from pasture-raised cows. The healthy fats provided by the yogurt will slow down the absorption of sugars from the berry layers. Using yogurt made with whole milk is important to avoid those pesky sugar crashes. Pairing a healthy fat with a sugar is a good way to even out your blood sugar levels when having a special treat like this.
- 1½ cups blueberries
- 1½ cups strawberries (or raspberries)
- 5 tablespoons raw honey, divided
- 1¾ cups plain whole milk yogurt
- Place the blueberries and 1½ tablespoons of the honey into a blender or food processor. Pulse or blend until you reach your desired consistency. I pulsed mine two or three times, because I wanted chunks of blueberry to remain. Blending will result in a deeper purple color.
- Pour the blueberry mixture into a bowl, set aside and rinse the blender/food processor.
- Place the strawberries and 1½ tablespoons of the honey into a blender or food processor. Pulse or blend until you reach your desired consistency. Again, I pulsed mine two or three times, because I wanted chunks of strawberry to remain. Set aside.
- In a small bowl, mix the yogurt and the remaining honey together.
- Spoon the blueberry mixture into the bottom of each popsicle mold filling it approximately 1-1½" from the bottom. You can use a butter knife to push the mixture down into the mold, if necessary. However, be careful not to pack it in too tight, because it will result in broken popsicles when you pull them out.
- Spoon the strawberry mixture into each popsicle mold on top of the blueberry mixture, filling it another 1-1½"
- Spoon the yogurt mixture into each popsicle mold on top of the strawberry mixture leaving approximately ¼" of space at the top. Be careful not to overfill, since it will expand in the freezer.
- Place the lid onto the mold, put the popsicle sticks into each pop and place into freezer for a minimum of 4 hours.
- Once frozen, run hot water over the bottom of the mold to loosen the popsicles from the mold.
- Pull each popsicle out with a gentle wiggle motion and enjoy!