Swirled strawberries, blueberries, and yogurt bring the red, white, and blue to these ice pops.
Prep: 10 minutes
Total Time: 10 minutes
Yield: 10 pops
½ pound strawberries, hulled and quartered (1 ½ cups)
¼ cup sugar
½ pound blueberries (1 ½ cups)
¼ cups low-fat plain yogurt
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, 2.5 to 3 hours (or up to 1 week).
For tropical pops, use 4 kiwis and 1 large mango (about ½ pound each) instead of the berries.
Photo & recipe courtesy of Martha Stewart Living Omnimedia.
For more summer entertaining ideas, visit marthastewart.com