Red White and Blue-Berry Popsicles
- Number of Servings: 10
Ingredients
Place raspberries in a small bowl. Drizzle 1 tablespoon of honey over top and stir to combine. Set aside.
Place blueberries in a small bowl. Smash with fork. Drizzle 1 tablespoon of honey over top and stir to combine. Set aside.
Leave berries to sit for a few minutes while you prepare your popsicle molds.
Smash raspberries with a fork and mix in 1/2 cup yogurt. Stir until well combined. You can blend these in a mini food processor or blender if you would like a really smooth consistency.
Pour about 1 1/2 tablespoons of raspberry mixture into each popsicle mold. Place popsicles in freezer to slightly firm while you prepare the remaining ingredients.
Smash blueberries well and mix in 1/2 cup yogurt. Stir well to combine. You can blend these in a mini food processor or blender if you would like a really smooth consistency.
In a small bowl combine 1 cup yogurt, 1 tablespoon honey and 1 teaspoon vanilla extract (or 1 vanilla bean).
Remove popsicles from freezer and divide yogurt between popsicles, filling each to about 2/3 full.
Divide blueberry mixture between popsicles, filling each almost to the top (popsicles will slightly expand when freezing).
Cover molds with aluminum foil. Poke holes in each slot and place a popsicle stick about 1/2 way in. Return to freezer for 12-24 hours.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
Serving Size: Makes10 4 oz pops
Number of Servings: 10
Recipe submitted by SparkPeople user FRUGALISTA54.
https://www.theslowroasteditalian.com/2012/06/red-white-and-blue-berry-popsicles.htmlRed White and Blue Berry PopsiclesThese fantastic Red White and Blue-Berry Popsicles make the perfect 4th of July treat! Cold, refreshing and packed with vitamin C, antioxidants and power boosting protein! Stunning to look at and spectacular to eat. Kids and adults alike will gobble these up!These popsicles are simply delicious and have only 5 ingredients. Made with fresh fruit, all natural yogurt, honey and your favorite vanilla. This is definitely a dessert I am proud to feed my daughter and I love to watch her dive into this popsicle. She eats the center first, the vanilla honey yogurt layer is her first choice. Red White and Blue-Berry Popsiclesmakes 10 popsicles 2 cups plain yogurt, divided3 tablespoons honey, divided6 ounces blueberries, washed6 ounces raspberries, cleaned1 teaspoon vanilla extract
Place raspberries in a small bowl. Drizzle 1 tablespoon of honey over top and stir to combine. Set aside.
Place blueberries in a small bowl. Smash with fork. Drizzle 1 tablespoon of honey over top and stir to combine. Set aside.
Leave berries to sit for a few minutes while you prepare your popsicle molds.
Smash raspberries with a fork and mix in 1/2 cup yogurt. Stir until well combined. You can blend these in a mini food processor or blender if you would like a really smooth consistency.
Pour about 1 1/2 tablespoons of raspberry mixture into each popsicle mold. Place popsicles in freezer to slightly firm while you prepare the remaining ingredients.
Smash blueberries well and mix in 1/2 cup yogurt. Stir well to combine. You can blend these in a mini food processor or blender if you would like a really smooth consistency.
In a small bowl combine 1 cup yogurt, 1 tablespoon honey and 1 teaspoon vanilla extract (or 1 vanilla bean).
Remove popsicles from freezer and divide yogurt between popsicles, filling each to about 2/3 full.
Divide blueberry mixture between popsicles, filling each almost to the top (popsicles will slightly expand when freezing).
Cover molds with aluminum foil. Poke holes in each slot and place a popsicle stick about 1/2 way in. Return to freezer for 12-24 hours.
Click here for a printable version of this recipe - The Slow Roasted Italian.com
Serving Size: Makes10 4 oz pops
Number of Servings: 10
Recipe submitted by SparkPeople user FRUGALISTA54.
Nutritional Info Amount Per Serving
- Calories: 58.9
- Total Fat: 0.3 g
- Cholesterol: 0.6 mg
- Sodium: 27.9 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 0.6 g
- Protein: 5.8 g
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