Sarah Karnasiewicz
Hands-On Time
30 Mins
Total Time
8 Hours 30 Mins
Yield
Makes about 6 (3 ounce) popsicles

How to Make It

Step 1

Puree the raspberries, 1 tablespoon sugar, and 2 tablespoons of water in a blender or food processor until smooth. Pour mixture into a small measuring cup with a spout; transfer to refrigerator to chill.

Step 2

In another small spouted cup, stir together the yogurt, 1 tablespoon sugar, and 2 tablespoons of water; transfer to refrigerator to chill.

Step 3

Rinse the blender or food processor, then add the blueberries, 1 tablespoon sugar, and 2 tablespoons of water and process until smooth; transfer to refrigerator to chill.

Step 4

Assemble popsicles: Pour the raspberry puree into six 3-ounce rocket shaped popsicle molds, dividing evenly between them. (Each mold should be filled approximately 1/3 full.) Place the molds in the freezer for 30 minutes, until they are beginning to firm up, then insert an ice pop stick in each mold so that it stands up straight and return molds to freezer for another 30 minutes.

Step 5

Pour the yogurt mixture into each of the molds, dividing evenly between them. Return molds to the freezer for another hour.

Step 6

Pour the blueberry puree into each of the molds, dividing evenly between them. (The pops should now have 3 distinct stripes and the molds should be full.) Return molds to the freezer and freeze until completely solid, at least 6 hours or overnight.

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