Sweet ripe berries of summer combine with wholesome yogurt to create swirling frozen treats. These ice pops will refresh you even on the hottest days of summer. They’re pretty good at soothing the mouths of teething baby granddaughters too!*
Firecracker Ice Pops
Martha Stewart
INGREDIENTS
1/2 pound strawberries, hulled and quartered (1½ cups)
1/4 cup sugar
1/2 pound blueberries (1½ cups)
1¼ cups low-fat plain yogurt
DIRECTIONS
1. In a food processor, purée strawberries with 1 tablespoon sugar. Transfer to a small bowl.
2. In processor, purée blueberries with 1 tablespoon sugar.
3. In another small bowl, whisk together yogurt and 2 tablespoons sugar.
4. Pour the 3 mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers in each.
5. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion.
6. Insert ice-pop sticks and freeze until solid, 2½ to 3 hours (or up to 1 week).
Cook’s Notes: for tropical pops, use 4 kiwis and 1 large mango (about 1/2 pound each) instead of the berries.
LINNELL’S NOTES
1. Taste your fruit before adding any sugar. There’s no reason to add extra sugar, if the fruit is already sweet.
2. I used nonfat plain yogurt, because that is what I had on hand. The pops turned out fine without the additional fat.
3. My ice pop molds are smaller, so I was able to get a dozen pops from one batch of recipe.
4. *These pops are great for teething babies, providing that your baby is able to eat dairy products.
Enjoy!
