Red, White, and Blueberry Yogurt Pops blend sweet vanilla yogurt with fresh strawberries and blueberries, and then layer them for a guilt-free, fun, and creamy frozen treat.
Heading into a holiday week that promises to be hot, humid, and exceptionally gorgeous outside can only mean one thing: if a recipe requires more than minimal preparation time, then it’s not going to happen. I plan to soak up as much fun in the sun as possible this summer–a plan which does not include sweating away in a hot kitchen for any length of time. I’d rather kick back, relax, and let the lyrics to Summertime meander through my mind all season long–Kenny Chesney, Will Smith, Gershwin & Ella Fitzgerald, Kid Rock. All the Summertime songs are in mental rotation in order to set the tone for an slower pace of living.
Who’s with me?
Of course, slowing down doesn’t mean that we don’t eat well. A couple of easy marinades for tasty grillables like Tandoori Chicken Fajitas, simple sides like Watermelon, Cucumber, and Feta Salad, and light, refreshing desserts like these Red, White, and Blueberry Yogurt Pops are what’s on the summertime menu.
Red, White, and Blue Yogurt Pops blend 3 simple ingredients into a creamy and refreshing frozen treat. Fresh strawberries and blueberries picked at the peak of ripeness impart a sweet burst of natural flavor to vanilla yogurt for an deliciously healthy dessert that you can feel good about indulging in. The colorful layers are simple to assemble, and pretty enough to serve at the next barbecue.
Red, White, and Blueberry Yogurt Pops
Yield 8 (3 oz.) Popsicles
Sweet vanilla yogurt blended with fresh strawberries and blueberries, and then layered for a guilt-free, fun, and creamy frozen treat.
Prep Time: 2 hours, 40 minutes (2 hours, 30 minutes inactive), Cook Time: 0 minutes, Total Time: 2 hours, 40 minutes
For the Red Layer:
½ cup vanilla yogurt
½ cup sliced fresh strawberries
For the White Layer:
¾ cup vanilla yogurt
For the Blueberry Layer:
½ cup vanilla yogurt
½ cup fresh blueberries
Pulse the strawberries together with the yogurt in the carafe of a blender until mostly smooth. (A few tiny chunks of strawberries are fine.) Divide the fresh strawberry yogurt evenly between the popsicle molds. Gently shake the molds to level the yogurt. Freeze the strawberry layer for 15 minutes.
Once the strawberry layer begins to set, evenly portion the plain vanilla layer over top, lightly giggling the molds to level the second layer. Freeze for 15 minutes.
While the second layer is in the freezer, prepare the blueberry layer by pulsing them together with vanilla yogurt in the carafe of a blender until mostly smooth. (A few small chunks of blueberries are fine.) Divide the fresh blueberry yogurt evenly between the popsicle molds, spooning it over the vanilla layer, and shaking slightly to level. Freeze the popsicles for 2 hours, or until quite firm.
To serve, release the popsicles by running the sides of the molds under cool water for 3 to 5 seconds, and then lightly giggling the sticks while pulling upward to remove.
Recipe Notes— Using in season fruit at the peak of ripeness will yield the tastiest results.
I am honored to be a Dairy Ambassador for Milk Means More – United Dairy Industry of Michigan. I’m committed to developing recipes using Michigan dairy products. All opinions are my own. Milk Means More represents the dedicated, hard working Michigan dairy farmers that are passionate about providing fresh, wholesome milk cheese, and yogurt for you and your family. Hug a farmer, y’all!