These blackberry, raspberry, blueberry, and Greek Yogurt filled popsicles feature very few ingredients and are a perfectly tart and refreshing summertime snack.
Starting a few weeks ago, I’d been giving some thought to what kind of patriotic recipes I’d be posting this week. When #popsicleweek popped up last week, I knew the deal was sealed. Popsicles it was!
In fact, Tracy over at Shutterbean really got me thinking about popsicles a few weeks back and she even linked me to her favorite molds. After making these popsicles, I can honestly say they are one of the easiest things I’ve ever made. In fact, it didn’t take long before my second batch was in the works.
I layered the red, white, and blue flavors to be patriotic but you could easily mix all three of the layers together to form an even easier recipe…
I happened to find organic berries at Sam’s Club, which made me even more excited to make and eat this recipe. No fresh berries near you? No problem. You can easily swap out frozen berries for this recipe.
Start by washing the blackberries, blueberries (not pictured), and raspberries. You could easily use just blackberries, just blueberries, or strawberries instead. Once washed and dried, you’ll need to use the food processor to puree the berry mixtures.
Add the raspberries to the food processor. Blend until combined. Pour the mixture into a small bowl. Set aside. Add half of the water and stir to combine.
Add the blackberries and blueberries to the same food processor. Blend until combined. Pour the mixture into a bowl. Set aside. Add half of the water and stir to combine. It is important that you blend the raspberries in the clean bowl before you do the darker berries or else you might end up with a purple red layer in your popsicles.
For the yogurt layer, add the Greek yogurt to a bowl. Add the lemon juice and the agave. Stir to combine. The agave is the only sweetener in these popsicles so they are definitely tart. If you think that you want a sweeter popsicle, I recommend adding a touch of agave to each of the red and blue layers as well (a teaspoon or so should do!)
Now you’re ready to assemble. The trick to getting good layers is keeping a clean mold when you pour. Try to avoid dribbling the mixture onto the side of the popsicle molds if you want clean layers. If you’re going more for the tie-dye look, you can be less careful.
Fill the molds with raspberry until it is about 1/3 of the way full. Try to get all of the popsicles even. The molds will need to freeze for about an hour so that the layers stay separate. Add the molds to the freeze for an hour.
Once the first layer is partially frozen, you can add the Greek yogurt layer. Add this on top of the raspberry layer trying to maintain clean molds so that the layers don’t blend. Freeze for an hour.
Once the Greek yogurt mixture is frozen (or at least partially frozen), add the blueberry blackberry mixture on top. Before placing it in the freezer, add the lid to the molds and insert the popsicle sticks about ¾ of the way into the popsicles.
Freeze for 3-4 hours or overnight until frozen solid.
To remove the popsicles, run the molds under warm water for 30 seconds to 1 minute or until they pull loose. Due to the suction, you may need to give the individual molds a little squeeze before you see the air pocket breaking. You can remove one popsicle at a time, or you can remove them and wrap them in wax paper for an on the go snack later.
- 2 cups raspberries, washed
- 1 cup blackberries, washed
- 1 cup blueberries, washed
- 1/3 cup water, divided
- 1 ½ cups nonfat Greek yogurt
- 1 ½ lemons, juiced
- 1 tsp agave nectar
- Start by washing the blackberries, blueberries, and raspberries. You could easily use just blackberries, just blueberries, or strawberries instead. Once washed and dried, you’ll need to use the food processor to puree the berry mixtures.
- Freeze for 3-4 hours or overnight until frozen solid.
Use fresh or frozen berries for this recipe. If you aren't up for layering the flavors, simply mix them all together before pouring them into the mold as one flavor.