Red, White, and Blue Fourth of July Pops!

The Fourth of July is around the corner and I know many of you are planning picnics, barbeques, pool parties, and the like! I always loved the Fourth primarily for the food – grilled hot dogs, macaroni salad, popsicles – and because we usually spent it at the beach or springs where we could swim and sun til our hearts content. What are your Fourth of July memories? Dad setting the backyard on fire due to firework mishaps? Yeah, that happened. Which explains why, as an adult, I only watch professionals light exploding materials … from a very safe distance.  So whether you plan on lighting those fireworks yourself or watching from a distance, have something sweet and cool during the festivities. Kids and adults will love these tangy pops made with fresh fruit. Here in Atlanta, with no beach in sight,  my husband and I run the Peachtree Road Race 10k each Fourth. I plan on having a pop or two waiting for me when I plop down on a porch chair and ice my feet 🙂

This recipe makes enough for 6-8 molds depending on the size. If you have extra, freeze in small paper cups for small treats. You can use a small spoon or the ziplock method I used in this recipe to divide among molds. For nice lines, wipe molds clean with paper towels or q-tips after each section if the mixture has dripped down the mold.

 

Ingredients

2 cups halved hulled strawberries

6 tbsp. sugar, divided

3 tbsp. lime juice, divided

1/2 cup 2% fat Greek  yogurt

3 tbsp. heavy cream

2 cups blueberries

Instructions

In a blender, combine strawberries, 2 tbsp. sugar, and 1 1/2 tbsp. lime juice. Puree until smooth. Press through a fine-mesh sieve into a bowl, pressing on solids. Discard solids. Divide puree among molds. Freeze until firm, about 30 minutes.

Combine yogurt, cream, and 2 tbsp. sugar. Remove molds from freezer and top with yogurt mixture. Briefly freeze so the white section begins to set, but you will be able to add the stick, about 10 minutes.

In a blender, combine blueberries, remaining 2 tbsp. sugar and remaining 1 1/2 tbsp. lime juice. Puree until smooth. Press through a fine-mesh sieve into a bowl, pressing on solids. Discard solids. Divide puree among molds. Top molds with the ice pop sticks and freeze until solid.

To help molds release pops, briefly run molds under hot water before serving.

Serves: 6-8

Recipe source: Adapted from Food Everyday

Time: 30 minutes + freezing

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