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Firecracker ice pops

Servings:
Makes 10 servings
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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