Today is the first day of summer vacation for my boys…and a lot of popsicles are going to be consumed over the next two months! Actually, in our house, popsicles are consumed pretty much year round! But summer and popsicles just go together so well! I finally got around to buying a bigger popsicle mold (we only had a four count before), so I’m hoping that from now on, most of our popsicles will be made at home. The boys have already been dreaming up some recipes they’d like to try out.
These red, white and blue popsicles would be perfect for July 4th celebrations next week! They were a big hit with the boys – and I’m happy to serve up this healthier version of one of their favorite treats.
Berries & Yogurt Popsicles
1 ½ cup blueberries
1 ½ cup red berries (I used raspberries and strawberries)
2 teaspoons honey (or more if desired)
1 ½ cups low fat vanilla yogurt
Spoon yogurt into the bottom of a 10-count popsicle mold (I have this one), filling about 1/3-1/2 full. In a food processor or blender, blend red berries with 1 teaspoon honey (you can add more honey if you’d like it a little sweeter) until smooth and there are no large chunks. Pour berries over yogurt layer, so that the molds are about 3/4 full. In a food processor or blender, blend blueberries with 1 teaspoon honey (add more if you’d like it a little sweeter) until there are no large chunks. Pour blueberries on top of red berry layer until molds are filled. With a popsicle stick, gently stir the layers to swirl together. Insert popsicle sticks into molds and freeze.
Here’s to summer evenings spent enjoying popsicles!