Fruit & Yogurt Popsicles

With the summer heat turning on the oven is not desirable. Most of us would prefer lying by a pool in a bathing suit, but sometimes the dessert cravings hit and they must be addressed. Fruit & yogurt popsicles to the rescue! These popsicles have three layers of pureed fruit and Greek yogurt which means they are bikini-friendly. The white layer was my favorite part because it tasted like cheesecake! Next time I might even out the layers to get more of that layer. Prepare these tonight and they’ll be the perfect treat for your Independence Day festivities tomorrow.

In non-food news, I’m more strapped for cash than usual this month after three bachelorette parties. I hope to be able to continue whipping up fun new recipes to share but if my creativity runs out for things to be made with ingredients I already own in my pantry I may have to cut back on my blogging. Hopefully it will not come down to that or maybe I can round up some guest posters. I wonder what’s in my closet that I could sell on ebay… haha.

Fruit & Yogurt Popsicles

One year ago: Shortbread Cookies


Makes ten 3 ounce popsicles


1/2 lb. frozen raspberries (or try strawberries)

1/2 lb. frozen blueberries (or try blackberries)

3/4 cup lowfat Greek yogurt (I used 2% plain Chobani)

4-1/2 Tbsp sugar, divided

1/2 Tbsp heavy cream


  1. In a food processor combine raspberries, 2 tablespoons of sugar and 1/4 cup of yogurt. Blend until smooth*. Using a spoon (or pipe), pour into popsicle molds, insert popsicle sticks and freeze for 30 minutes.
  2. In a small bowl, combine 1/4 cup yogurt, 1/2 tablespoon sugar, and the heavy cream. Take out popsicles and spoon or pipe into popsicle molds. Freeze for 30 minutes.
  3. Again in the food processor combine blueberries, 2 tablespoons sugar and 1/4 cup of yogurt. Blend until smooth*. Take out popsicles and spoon or pipe into popsicle molds and place in the freezer until fully frozen.

*Strain through a fine mesh sieve if desired.

Source: Adapted from The Noshery.


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