These easy red white and blue berry yogurt popsicles are great to enjoy this summer and festive enough for the 4th of July. It’s a great way to get some fruit in your kiddies too! I love that these make a small batch of popsicles.
I can’t believe we’re heading into July already. Lucian seriously just got out of school last week. I didn’t grow up in New York, but it was always a joke that NY kids went to school until the end of June. Guys. They weren’t jokes.
I wanted to get a couple July 4th inspired recipes out before we leave tomorrow for vacation. We’re heading down to the ocean in North Carolina for a week. We’re pretty fortunate that Wesley’s mom and her husband own a condo close to the ocean. That means we can take our crazy dog with us instead of taking a 3 hour detour to my parent’s house to drop her off.
Anyway, people seem to go crazy for my raspberry lemonade yogurt popsicles that I made a few years ago. I’m hoping these pops will do equally as well. They’re simple to throw together. It literally took me about 20 minutes to have together and into the freezer to set up last night. Not bad, right?
Another thing I should touch base on is the popsicle mold. The one that I went with has 4 cavities in it and it’s only $1 at Walmart. I didn’t like the plastic stick tops, so I wrapped the top of the mold tightly with tin foil. I cut small holes into the center of each cavity and placed a popsicle stick in.
Another thing that I like about these pops is that they don’t need to be made with fresh berries. It’s always awesome if you can get your hands on fresh, perfectly ripe berries, but that’s not always the case. For other times, just grab a bag of frozen berries to use.
Easy red white and blue berry yogurt pops that are great for the 4th of July and for summer in general. They're loaded with berries and lemon yogurt and a great frozen treat!
- 3/4 cup blueberries
- 2 T. granulated sugar, divided
- 6 oz. lemon yogurt
- 1 tsp. lemon zest (1 lemon)
- 3/4 cup strawberries, diced
Have a 4 cavity popsicle mold on hand to fill.
- In a small saucepan, add in the blueberries and 1 tablespoon of sugar. Let it cook on medium heat for five minutes. Stir occasionally and use the back of your wooden spoon to smash the blueberries a little.
- Remove from the heat and place into a blender or food processor. Blend until smooth.
- Pour about 1 1/2 to 2 tablespoons of blueberry puree into each of the popsicle cavities.
- Place into the freezer for about 10 minutes. Meanwhile work on the other two layers.
- In a sandwich bag, add in the yogurt and lemon zest. Remove any air from the bag and close it up. Work the zest into the yogurt by pinching the bag and moving the yogurt around.
- Add the diced strawberries and the remaining 1 tablespoon of sugar into the saucepan. I rinsed out the small saucepan from earlier and used that. Let cook over medium heat for five minutes. Stir occasionally.
- Rinse out the blender/food processor and add in the strawberry mixture. Blend until smooth. Set aside.
- Cut the corner out of the bag. Pipe the yogurt on top of the chilled layer of blueberry puree. Try to divide the yogurt up evenly. Tap the mold on the counter to even out the yogurt.
- Spoon 1 1/2 to 2 tablespoons of the strawberry puree into each cavity to top them off. Add your sticks in.
- Freeze overnight or until firmly set.
- Run the bottom of the mold under warm water for a few seconds to help unmold the pops.
- Pull the pops out. Eat immediately or place in a freezer bag and store in the freezer until ready.
Other Great Popsicles:
I posted this recipe for Red White and Blue Berry Yogurt Pops first on Yellow Bliss Road as a contributor.
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