Red, White & Blueberry Yogurt Popsicles

Staff Writer
Baystateparent Magazine

Children will love these patriotic pops, and since they have no dye and no added sugar, parents will, too! Made from pureed fresh fruit and creamy vanilla yogurt, these are a tasty and healthy way to cool off on a hot summer day. Tip: eat these fast as they melt very quickly


1 heaping cup sliced strawberries (or raspberries)

1 cup blueberries 

1 cup vanilla flavored Greek yogurt 

Water, for thinning purees 


In a small food processor or blender, puree strawberries until smooth. Set aside. Then puree blueberries. 

Put berry purees and yogurt each into separate measuring cups with spouts. To make it easier to pour, thin each out by mixing in a little water. Keep in the fridge when not using. 

Start layering your pops by pouring a little strawberry puree into your popsicle molds (small paper cups work well, too!). Put in the freezer until firm, about an hour. 

Layer a little yogurt into each to make the next stripe. Stick a popsicle stick in the center (push a little into the frozen strawberry layer to get it to stand up straight), then cover molds with foil and freeze for another hour, or until solid. 

Remove foil, and add blueberry puree to the top of the mold to make your last stripe/layer. Freeze until the pops are completely solid. 

Keep popsicles in their molds or cups until ready to eat. Hold mold under hot water for a few seconds to make it easier to get the pops out.