Red, White and Blue Ice Pops
By Paula Deen
- 3/4 cup hulled and halved strawberries
- 3 tablespoons superfine sugar
- 2 tablespoons plus 2 teaspoons lemon juice
- 3/4 cup plain, not reduced-fat or fat-free plain Greek yogurt
- 1 tablespoon honey
- 3/4 cup blueberries
To make the strawberry layer, combine the strawberries and 1 tablespoon sugar in a medium bowl. Let stand, stirring occasionally, until the sugar is syrupy and completely dissolved, about 5 minutes. Transfer to a food processor with 1 tablespoon lemon juice and pulse until smooth. Evenly divide the mixture into six (3 oz) ice pop molds; freeze until almost firm, about 40 minutes.
To make the yogurt layer, whisk together the yogurt, honey, and 2 teaspoons lemon juice in a small bowl. Remove the molds from the freezer and evenly top with the yogurt mixture, filling each 1/3 of the way. Freeze until almost firm, about 30 minutes.
To make the blueberry layer, combine the blueberries and 2 tablespoons sugar in a medium bowl. Let stand, stirring occasionally, until the sugar is syrupy and completely dissolved, about 5 minutes. Transfer to a food processor with the 1 tablespoon lemon juice and pulse until smooth. Remove the molds from the freezer. If using ice pop sticks, insert them through the yogurt layer. Top evenly with the with the blueberry mixture, leaving 1/4-inch of free space at the top. If using mold covers, top the yogurt evenly with the blueberry mixture, top with the mold covers, and freeze until frozen, about 6 hours or overnight.
To serve, dip the bottom of each mold in hot water to loosen, about 10 seconds. Remove pops from the molds. Serve at once.