Red, White & Blue Popsicles
A homemade bomb pop made with real fruit and no food coloring. Layers of raspberry, creamy yogurt, and blueberry make a festive, naturally colorful Fourth of July treat.
Servings: 12
Calories: 81kcal
Ingredients
- 1 (12 oz) bag frozen raspberries, defrosted
- 6 tablespoons honey or agave, divided
- 1 cup plain yogurt
- 1/2 cup milk (cow's, almond, or coconut)
- 1 (12 oz) bag frozen blueberries, defrosted
Instructions
- Puree the raspberries with 2 tablespoons honey until smooth. Pour into popsicle molds, filling about a third of the way up. Freeze at least 1 hour, until solid.
- Whisk the yogurt, milk, and 2 tablespoons honey until smooth. Pour over the frozen red layer to about two-thirds full. Tap the molds to even it out and insert the sticks. Freeze at least 1 hour.
- Puree the blueberries with the remaining 2 tablespoons honey until smooth. Have it ready before removing the molds, then pour over the white layer to fill. Freeze 6 hours or overnight, until solid.
- To serve, run the molds under warm water for a few seconds to release.
Notes
- The order is flexible as long as the white layer stays in the middle. Freeze whichever color you want on top first.
- For a richer white layer, use coconut milk in place of regular milk.
- Each layer needs to freeze before adding the next, at least an hour each (longer is better), or the colors will blend instead of forming clean stripes.
- Have each layer's mixture ready before opening the freezer so the frozen layer doesn't thaw while you work.
- Popsicle molds vary in size, so you may have leftover puree. Save it for yogurt, pancakes, or oatmeal.
- Store finished popsicles in a freezer bag for up to 1 month.
Nutrition
Calories: 81kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 14mg | Potassium: 117mg | Fiber: 3g | Sugar: 14g | Vitamin A: 61IU | Vitamin C: 10mg | Calcium: 47mg | Iron: 0.3mg