These healthy homemade popsicles are a perfect 4th of July treat for the kids. Red, white, and blue festive fun!
I honestly can't stand popsicles. They make my sensitive teeth cringe and give me goosebumps over my entire body. My skin is crawling as I write this. Seriously. Did you know you can get goosebumps on your knees? And your shoulder blades? You can.
But a mother's love knows no bounds. Right? The Peanut adores popsicles. So guess who got suckered into ordering popsicle molds so we could make our very own goosebump-inducing treats.
Our first experiment with making them homemade was more fun than even I imagined. I found these cute star shaped molds and considering Independence Day is just around the corner decided to do red, white, and blue popsicles.
This recipe was easy and from the few licks I took, very very tasty.
The Peanut had a ton of fun making these with me and was in charge of filling the molds with spoonfuls of fruit.
She's also in charge of eating them. shiver.
Ingredients
I used tangy Greek yogurt but any plain yogurt will do just fine. I just love how thick and creamy the Greek stuff is.
You will also need:
- fresh strawberries
- fresh blueberries
- a little sugar
That's it, super easy!
Tools
Homemade popsicles require a mold. I found a fantastic set that look just like the rocket pops of my childhood. You can grab a set of your own molds here.
More 4th of July Recipes
- Red white and blue strawberry cream cheese tart
- Firecracker Cream Cheese Pinwheel Recipe: a spicy appetizer for a patriotic party
- A ridiculously easy ice cream sandwich dessert for the 4th
Sweet Firecracker Popsicles
These homemade popsicles feature fresh berries and yogurt. The adorable red, white, and blue colors are perfect for a 4th of July treat for the kids.
Ingredients
- ½ pound strawberries, hulled and quartered (1 ½ cups)
- ¼ cup sugar
- ½ pound blueberries (1 ½ cups)
- 1 ¼ cups 2% plain Greek yogurt
Instructions
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 ½ to 3 hours.
Chris
Do you prep the molds before filling them? I've tried this recipe but it got stuck in my molds! Coincidentally I own the same molds that are pictured.