Red White and Blueberry Yogurt Pops are sweet vanilla yogurt, with fresh strawberries and blueberries, making a fun layered, creamy frozen treat.
Thank you Milk Means More – United Dairy Industry of Michigan for sponsoring this post. All opinions are my own.
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 a 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 meals like Tandoori Chicken Fajitas, and simple sides like Watermelon, Cucumber, and Feta Salad.
Then, after dinner, our light, refreshing desserts like these red white and blueberry pops are what’s on the summertime menu.
Red White and Blueberry 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.
Sweet vanilla yogurt blended with fresh strawberries and blueberries, and then layered for a guilt-free, fun, and creamy frozen treat.
2 hr, 40 Prep Time
2 hr, 40 Total Time
- ½ cup vanilla yogurt
- ½ cup sliced fresh strawberries*
- ¾ cup vanilla yogurt
- 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.
Makes 8 pops, 3 ounces each. < /br> *Using in season fruit at the peak of ripeness will yield the tastiest results.
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