Perfect Pastel Ice Pops
There’s no better summertime dessert than the classic ice pop. The store-bought versions are essentially frozen water with high fructose corn syrup and sugar. This easy, kid-friendly version is much healthier, made with fresh fruit and yogurt. You can substitute any of your favorite fruits (or even vegetables, if you’re daring!). Make yours with one flavor, two, or three, as we’ve done below with this eight-serving recipe. This frozen treat makes a healthy dessert on any hot summer night.
What You Need
1 cup low-fat vanilla yogurt, divided
150 g of strawberries
150 g of blueberries
What to Do
- Hull your strawberries and blend them with 1/3 of a cup of vanilla yogurt. Pour into the bottom of your ice pop mold (feel free to use Dixie cups and Popsicle sticks – it works just as well!) and put it in the freezer until slightly frozen (about 45 minutes).
- Split your banana in half and blend both halves with 1/3 of a cup of vanilla yogurt. Pour on top of your strawberry layer and put in the freezer until slightly frozen.
- Blend blueberries and 1/3 of a cup of vanilla yogurt. Pour your final layer on top of the banana, and insert your Popsicle sticks. Freeze for four or five hours.
Note: If you’re having trouble getting your ice pops out of the mold, fill a container with warm water and briefly put your ice pops in it (make sure none of the water gets in the top). This should melt it slightly and make it easier to pull the ice pop out. If your stick comes out without an attached ice pop, run a knife around the edges to loosen it. Enjoy!