Kids running around in swimsuits eating popsicles. That is summer to me. 

And when those popsicles happen to be red, white and blue? Well, that can only mean it’s the Fourth of July!
I vividly remember being a kid, playing with my friends at our local swimming pool and sucking on Bomb Pops (big red, white and blue rocket-shaped popsicles that seemed all the rage in the 70’s) to cool down in the summer heat. I adored Bomb Pops, looking back, I can’t imagine how much food coloring and sugar I must have ingested over the years.
Those popsicle memories are great, but how can I share them with my own kids without also exposing them to all those unwanted additives and chemicals? There has to be a way to make your own version of those sinfully delicious iced treats — full of eye appealing color — but also healthy at the same time.
I use fresh fruits and yogurts to make festive popsicles that are nutritious as well. And for the Fourth, blueberries and raspberries make it easy to celebrate the holiday. Packed with antioxidants, Vitamin C, dietary fiber, calcium and more, these Red, White & Blue Popsicles seem like a much better idea than the sugar and corn syrup laden ones infused with Red Dye #17 and Blue Dye #26 you’ll find in the store.
I don’t want my kids eating that. Not when they can enjoy homemade colorful pops whose colors come straight from nature, not a laboratory. So when your kids are looking for something refreshing that will impress them at the same time, make a batch of these pops. You won’t mind at all when they ask for seconds and thirds. In fact, you’ll encourage it!

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Red, White & Blue Pops

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Prep Time 5 minutes
Total Time 2 minutes


  • 1 12 oz Bag Frozen Blueberries, defrosted
  • 6 tablespoons Agave, divided (you can also use honey)
  • 1 cup Plain Yogurt
  • 1/2 cup milk (you can use cow’s milk, almond, rice or soy)
  • 1 12 oz Bag Frozen Raspberries, defrosted


  • Place defrosted blueberries and 2 tablespoons agave or honey in a blender and puree until smooth.
  • Pour the blueberry puree 1/3 way up each popsicle mold and freeze for 30-45 minutes.
  • Combine the yogurt, milk, and 2 tablespoons of agave or honey in a bowl and whisk until smooth.
  • Pour yogurt mixture 2/3 way up the popsicle molds on top of the blueberry mixture, gently tap to even out the yogurt layer, and freeze for another 30-45 minutes.
  • Place defrosted raspberries and 2 tablespoons agave or honey in a blender and blend until smooth.
  • Finish the popsicles by pouring the raspberry puree over the yogurt, place sticks in and freeze 6 hours to overnight, until frozen through. 
  • *Because all popsicle molds are different sizes, you may have left overs. You can refrigerate the remaining berry purees and use as toppings for yogurt, granola, pancakes, etc.


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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. […] & Yogurt Popsicles. I made these red, white and blue popsicles for the Fourth of July and Liam flipped over them. They were adorable but the three steps of […]

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  3. Thank you for the wonderful recipe! We posted it on our Facebook and Twitter pages to share with our fans as well and look forward to trying it this weekend.

  4. I made some raspberry pops today w/ honey and 1/2 of fresh squeezed orange juice, kids love! These red/white/blue pops will be next! I have the same mold, my question is after you poured the last layer of puree(raspberry) in and the stick can still go into the already frozen white/blue layers?

  5. I made these last weekend and they were a hit! I have one son who loves fruits and veggies and one who avoids them at all costs. The one that avoids the fruits and veggies loved these! He can now have a popsicle anytime he wants!

  6. I happened to use the same Popsicle molds and did the same tri-color rockets with my son this weekend! We used coconut milk for the white section and it tasted yummy with the raspberry and blueberry.

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