Nothing is more “summer” than popsicles. Who doesn’t remember sitting outside on a warm, summer afternoon eating a popsicle to cool down after a loooong day of playing? I certainly do.
Two summers ago I was inspired to make my own popsicles, so I purchased this popsicle maker. I tried making some once and they turned out eh, just OK, and so way in the back of our pantry did it go. Well, this summer I decided to give it another shot. Popsicles seemed like the PERFECT dessert for the HOT Charleston summer.
Since my little lady, niece, and nephew all LOVE yogurt (like, really, really love it – I think they’d all be happy to eat nothing but yogurt all day) I thought I’d try making some yogurt popsicles to beat the heat.
What do you think – were the berry swirl Greek yogurt pops a success?
I’d say so. This little doll with the bright blue eyes is my adorable niece, E. Isn’t she the adorable?
I used Stonyfield Nonfat Plain Greek Yogurt to give the pops a healthy twist. It’s delicious, low in fat and sugar, and packed with protein. I added fruit purees made from locally-grown strawberries, and blueberries grown in my mom’s garden, to get a healthy, delicious, COLD treat!
Our family LOVES Stonyfield yogurt. For a good six months my daughter ate yogurt every single morning for breakfast. “Yogurt” was even one of her first words. Her favorite? Stonyfield Organic Whole Milk French Vanilla yogurt. . .with their Banilla yogurt a close second. I’m so happy to be a Stonyfield Yo-Getter Ambassador this year! I’m honored to join this group of really talented Mom bloggers to help share recipes that feature products from Stonyfield – a brand that our family loves.
I’ll start with this: making popsicles is REALLY easy. And fast too. It was so much fun, that after we ate these I immediately made another batch (this time, watermelon lime . . yum!)
I started by making my two fruit purees – blueberry & strawberry – but you could really use any type of fruit. While the purees cooled down, I made my yogurt mixture.
Next, I layered the ingredients: yogurt, berry puree, more yogurt, the other berry puree, and more yogurt on top. After that, I used a wooden chopstick to “swirl” the ingredients.
Finally, I covered the popsicle tray with foil and inserted wooden popsicles sticks (also purchased on Amazon – here.) The popsicle maker does come with a metal top, but I had trouble with it before and opted for foil this time (a trick I picked up from reading other food blogs.)
I popped them in the fridge for 4 hours and they were ready to eat! To release the pops from the molds, immerse the entire mold in hot water for just a few seconds, being careful to not get hot water on the top of the mold.
Here ya go, have one!
Here’s the detailed (and printable!) recipe:
- 1 cup blueberries (fresh or frozen)
- 1 cup strawberries (fresh or frozen)
- 1/2 cup water
- 2 TBSP sugar
- 1 3/4 cups Stonyfield Nonfat Greek Yogurt
- 1/2 cup milk or cream (to thin yogurt)
- 2 TBSP sugar
- 1/2 tsp vanilla extract (optional)
- In a small saucepan, mix 1/4 cup water, 1 cup blueberries, and 1 TBSP sugar.
- Bring to boil and then reduce to simmer. Cook until fruit becomes soft (~2-3 minutes). Remove from heat and let cool.
- Puree using a blender or food processor (I use a small food processor.)
- (Optional) Strain blueberry puree through a fine, mesh strainer to remove skins and seeds. This is a bit of a pain, but gives you a really nice, smooth puree (which is particularly nice for picky toddlers.)
- Repeat using strawberries. Since strawberries don't really have a outer skin like blueberries do, it's less important to strain this puree.
- Put fruit purees in the refrigerator to cool.
- Mix milk (or cream) with sugar and vanilla until sugar mostly dissolves.
- Add in yogurt and mix until smooth.
- Add yogurt mixture to popsicle molds to fill the first inch or so.
- Divide one fruit puree amongst ten molds - using as much as desired (I ended up with a tiny bit extra of each).
- Layer yogurt on top. Then repeat with next fruit puree.
- Finish with a layer of yogurt on top.
- Use a chopstick, skewer, etc to "swirl" the layers.
- You could make this with many other types of fruits (raspberries, peaches, mango, rhubarb. . the list goes on.) Some should be cooked before pureeing (rhubarb, for example), others not (peaches would be fine uncooked.)
- This recipe would would great with normal yogurt as well. Depending on the thickness of the yogurt, you may want to try using less milk to thin it. Greek yogurt is quite thick, so to make it easier to get into the mold without air bubbles I used a bit of cream to thin it.