As a blogger, I want to be cognizant of National holidays, and the 4th of July is an important one. Of course, we celebrate with food. I envision picnics and barbecues around the country serving red, white and blue foods until the cows come home–Jell-o Trifle, strawberry and blueberry covered sheet cakes, blue Kool-Aid and red, white and blue Rocket Popsicles. So, when I came across a picture of these Firecracker Ice Pops, I did the happy dance. Don’t they look like fireworks? And now that many states have outlawed neighborhood fireworks, these are legal in any state of the union, not to mention healthy.
Get yourself a sweet batch of strawberries and you’ve got a winner! Add blueberries and yogurt with a minimal amount of sugar and you’ve got the entire list of ingredients to put these together. You will be happy to offer them to your kids and guests and they will love you for it! They are fruit on a stick! Or a frozen breakfast yogurt parfait without the granola.
Happy Independence Day, everyone!
- ½ pound of strawberries (1-1/2 cups), hulled and quartered
- ¼ cup sugar
- ½ pound blueberries (1-1/2 cups)
- 1-1/4 cups low-fat vanilla yogurt
- 1 teaspoon vanilla
- In a food processor, puree strawberries with 1 tablespoon sugar. Transfer to a small bowl.
- In the same food processor bowl, puree blueberries with 1 tablespoon sugar.
- In another small bowl, whisk together the yogurt with 2 tablespoons sugar.
- Pour the 3 mixtures into ten 3-ounce ice pop molds, alternating the mixtures, pouring each pop in different order for a variety of designs.
- With a skewer or thin-bladed knife, swirl mixtures together in an up and down motion.
- Insert ice-pop sticks and freeze until solid, 2-1/2 to 3 hours, or up to one week.
Et cetera: This recipe is adapted from MarthaStewart.com. They suggest also making tropical pops substituting 4 kiwis and 1 large mango for the fruit.