Lila is a popsicle addict. When we were on vacation in Siesta Key this past summer she seriously ate at least three freeze pop like treats a day, if not more. When we returned home I wanted her to cut back on the junk a bit so I started making various types of frozen pops using different juices, fruit, yogurt and sweeteners. This recipe definitely was the hands down winner.
Ingredients
1/2 pound of strawberries cleaned and quartered about 1 1/2 to 2 cups
1/2 pound of blueberries about 1 1/2 cups to 2 cups
2 cups vanilla yogurt
2 tablespoons of sugar
Directions
- In a blender or food processor puree strawberries with 1 tablespoon of sugar. Place in a bowl and set aside.
- Next puree blueberries with 1 tablespoon of sugar. Place in bowl and set aside.
- Alternately spoon strawberries, yogurt and blueberries into 3 oz ice pop molds or plastic disposable cups.
- With a thin bladed knife, swirl mixtures together in an up and down motion.
- Insert wooded popsicle sticks and freeze about 3 hours or until solid.
- Keeps in freezer for up to 1 week
Servings
Makes approximately 10 ice pops 3oz in size.
A Broken Oven Tip
Experiment with different types of fruit and yogurts. Raspberries with peach yogurt was another of our favorites too.
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