Making healthy, gluten-free popsicles is simple and more fun than you’d imagine. Wait and see if your husband doesn’t snag one from the freezer. Joe always does.
I bought some popsicle molds when I was working on my book because I wanted to include a fun kid recipe and, well, I love to eat them. These popsicles have everything I love – the color is all natural – it comes from the fruit. Plus, they’ve got lots of calcium and protein from the Greek yogurt. Blueberries add healthy anti-oxidants.
I know these aren’t really red, white, and blue – they’re more like pink, white, and purpleish-blue. They’re close enough to celebrate with on Independence Day.
You can sweeten these to taste using stevia, agave, or even thawed white grape juice concentrate. I used stevia. The sweetness of the colored layers comes from the fruit, so start with a little and add more to your liking. I like the way the tart, white center gives some contrast in flavor.
Check out my 0ther 4th of July Recipes on ABCNews.com:
By the way…sorry for the wonky Recipe Print function. It’s acting up. Put in a request to my favorite tech lady and she’ll have it fixed in no time.
A simple and healthy popsicle perfect for hot days and for celebrating the 4th of July.
- 2 1/3 cups Greek yogurt, divided
- 1/2 cup organic sliced strawberries
- 1/2 cup organic blueberries
- choice of sweetener to taste: stevia, agave, or thawed white grape juice concentrate
- Puree 2/3 cups of the Greek yogurt and the strawberries in a mini-food processor with sliced strawberries. Sweeten to taste.
- Place the strawberry yogurt in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze into the bottom of 6 (4-ounce) popsicle molds, being careful not to get any on the sides of the molds.
- Freeze for 20 minutes.
- Puree 1 cup of Greek yogurt then sweeten to taste.
- Place in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze on top of the strawberry layer, being careful not to get any on the sides of the molds.
- Freeze for 20 minutes.
- Puree the remaining 2/3 cups of the Greek yogurt and the blueberries in a mini-food processor. Sweeten to taste.
- Insert 1 popsicle stick into the center of each popsicle.
- Place the blueberry yogurt in a pastry bag or a large Zip-loc bag, cut off a tiny corner and squeeze on top of the white layer being careful not to get any on the popsicle stick.
- Freeze for 4 hours or until solid.
If you don’t have popsicle molds, use paper cups or even ice cube trays.