Servings:
Makes 10 servings
Ingredients
- 1/2 pound strawberries, hulled and quartered (1 1/2 cups)
- 1/4 cup sugar
- 1/2 pound blueberries (1 1/2 cups)
- 1 1/4 cup low-fat plain yogurt
Preparation
Baking Directions:
1.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).
Serving Directions:
Note: For tropical pops, use 4 kiwis and 1 large mango (about 1/2 pound each) instead of the berries.
Tips:
Original recipe: Firecracker Ice Pops