We got our red, white and blue on during 4th of July celebrations around here! We had lots of berries and it was a beautiful summer day, so the kids and I made some delicious and super easy frozen pops. I used a recipe I found years ago from Martha Stewart's magazine Everyday Food, which is no longer published, unfortunately.
With these three ingredients and a little bit of sugar you've got yourself a refreshing and healthy treat.
The recipe is simple:
½ pound strawberries, hulled and quartered (about 1½ cups)
½ pound blueberries (about 1½ cups)
¼ cup sugar
1¼ cups low-fat plain yogurt
In a food processor (or a blender will work too), puree the strawberries along with 1 tablespoon of sugar. Transfer to a small bowl. Next, puree the blueberries with 1 tablespoon of sugar. In another small bowl, whisk together the remaining sugar and the yogurt.
Pour the three mixtures into ten 3-ounce ice-pop molds, alternating, into 5 layers in each mold. Using a skewer or thin blade knife, swirl the mixtures together in an up and down motion. Next, insert the ice-pop sticks and freeze until solid (about 2½ to 3 hours, for up to a week).
per ice pop: 59 cal; 0.6 g fat (0.3 g sat fat); 1.9 g protein; 12.2 g carb; and 1 g fiber
Note: The quantity and nutritional value of the pops is based on ten 3-ounce ice-pop molds, but I've never used 10 molds as I only have a 4 mold pop set. Of course 4 molds are not enough for this recipe's mixture, so I fill up ice cube tray molds with the remaining mixture. Works like a charm.
Small helping hands are not a requirement but do add a good measure of fun to the recipe.
Another option suggested in this recipe is to substitute 4 kiwis and 1 large mango (about ½ pound each) instead of the berries. I've never tried this option but it sounds like a great tropical blend.
These were gone in a day and all we had left was this picture, haha. I hope you enjoy!
Join me here next time when I share a Fourth of July Project Life page. Until then, I hope you have a good one :)