Festive Frozen Yogurt Popsicles for Fourth of July
With the oppressive Sacramento summer heat bearing down on us, frozen treats can provide a welcome and cooling relief. I was inspired by this PARENTS.com recipe for Confetti Yogurt Pops and decided to give this treat a try. Sure, it is fun for kids but adults can enjoy this simple recipe too!
Not only is the combination of low-fat yogurt and berries a healthy snack, I love the applications for red, white and blue pops (raspberries, blueberries and vanilla yogurt) during Fourth of July! If you try it, be sure to cut the fruit pieces into smaller chunks (including the blueberries) because you will find it can be difficult to fit larger fruit chunks into the molds. I found that I ended up mashing the raspberries more than I would have liked to get them to fit.
After experimenting with different fruit combinations, I enjoyed the simple combination of blueberries (hello, antioxidants!) and yogurt the most.
What berries would you use for your sweet treat?
• 2 cups low-fat vanilla yogurt
• 1 cup assorted berries (raspberries, blueberries, blackberries, chopped strawberries)
• 5 pretzel rods, halved, or 10 baked snack stick crackers
1. In a large bowl gently stir together the yogurt and fruit.
2. Spoon into 4-ounce ice-pop molds or 3-ounce paper cups.
3. Cover molds or cups with foil; use a sharp knife to cut a small hole in the foil and insert cut side of pretzel rod or snack stick.
4. Freeze until firm.
5. Remove foil and mold or cup before serving.
Store for up to a month. Makes 6 pops.