Red White and Blueberry Yogurt Popsicles

Red White And Blueberry Popsicles | The View From Great Island 2

Show your colors this summer with these healthy patriotic Red White and Blueberry Yogurt Popsicles! Kids of all ages love these berry-licious frozen treats, so layer up a batch this Memorial Day or 4th of July!

Show your colors this summer with these healthy Red White and Blueberry Yogurt Popsicles! Kids of all ages love these berry-licious frozen treats... theviewfromgreatisland.com

I’ll eventually get striped popsicles out of my system, but with Memorial Day (and the 4th!) coming up, I just had to try these. You don’t have to be a flag waver to flaunt a little Americana this season.

There’s no food coloring or added sugar in these patriotic treats… just  plump ripe blueberries and raspberries (or strawberries). Greek yogurt supplies the creamy white stripes.

Red White and Blueberry Yogurt Popsicles for Memorial Day and the 4th of July! | theviewfromgreatisland.com

If you do a simple “red white and blue food” search on Pinterest, you’re going to see some day-glo  treats out there. I’m all for national pride, but not with blue jello and red dye. These popsicles are actually healthy, so you can feel good about showing your colors , and eating them too. I use fresh summer strawberries for the stripes, pure yogurt for the white, and blueberries for the patch of blue. Old Glory never tasted so good!

Red White and Blueberry Popsicles are a healthy way to show your colors this summer! | theviewfromgreatisland.com

You’ll need a popsicle mold for this project, as well as some sort of blender or food processor to make your berry purees. You can also use paper cups as molds in a pinch.

Healthy Red White and Blueberry Popsicles made with fresh fruit and yogurt! | theviewfromgreatisland.com

These pure fruit popsicles melt fast, so don’t take them out of the freezer until you’re ready to eat or serve them, they won’t last long in the hot sun.

Healthy and delicious Red White and Blueberry Popsicles made with yogurt and berries ~ theviewfromgreatisland.com


Lots of you have asked about what popsicle mold I use. I use one like THIS ONE because they are sturdy and I like the classic popsicle shape. I don’t use the plastic top that comes with it, though because it can get stuck when the sticks aren’t perfectly straight. A simple foil top works best, and I insert the popsicle sticks right through the foil. You can find wooden popsicle sticks HERE.

 

 

TIPS for making red white and blue striped popsicles ~

  • Be sure to thin your purees, and your yogurt so that you can more easily layer them into the mold. If they are too thick, you will have trouble doing this neatly.
  • For the sharpest stripes, have everything very cold before layering, that way the layers won’t tend to bleed into each other as much.
  • Be sure to freeze each layer completely before going on to the next.
Red White And Blueberry Popsicles | The View From Great Island 2
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3.38 from 61 votes

Red White and Blueberry Popsicles

Show your colors this summer with these healthy patriotic Red White and Blueberry Yogurt Popsicles! Make some this Memorial Day or 4th of July!
Course Dessert
Cuisine American
Prep Time 15 minutes
freezing 6 hours
Yield 10 popsicles
Author Sue Moran

Ingredients

  • 1 heaping cup raspberries
  • 1 cup blueberries
  • 1 cup vanilla flavored Greek yogurt

Instructions

  • Using a small 4 cup food processor, or blender, puree the raspberries until smooth. Set aside.
  • Do the same with the blueberries. (If your blueberries are super purple, add a little blue food coloring.)
  • Put the yogurt and each of the berry purees in small measuring cups with spouts. The goal is to thin them just a bit so they are pourable. Use water for the yogurt and the raspberries, and, depending on the color of your blueberries, you can use water, or yogurt if you need to brighten up your 'blue'. Keep these cups chilling in the refrigerator when you are not using them.
  • To layer your pops, start by pouring a little of the blueberry in the bottom of each mold. The only tricky part to these popsicles is getting the layers in without too much spillage to mar your stripes. Use my photos as a rough guide for how much blue you want. Don't get too fussy, it should look rustic!
  • Put the mold in the freezer and freeze till firm, at least an hour, or more.
  • Layer a little bit of yogurt into each mold for the next stripe. You will be able to see through the side of the mold to check your progress. At this point, cover the top of the mold with foil, and insert the popsicle sticks. Make sure to get the stick a little bit into the frozen layer so they will stand straight. Put back into the freezer until solid.
  • Remove the foil at this stage, you won't need it since the stick is in and you need to layer. Next comes your raspberry stripe, and so on until the molds are filled. Make sure to freeze each stripe until solid before adding the next. Don't worry if the stripes are uneven, but do try to clean up any dribbles as you go. I used a popsicle stick to scrape down the insides of the mold after each stripe.
  • Once filled and completely frozen solid, you can un-mold your pops. Fill the sink with hot water. Remove the foil, and immerse the mold just up to the lip, being careful not to let any water splash onto the top. Hold it for a few seconds, remove, and try to pull the pops out. If they don't slide out, immerse again for just a few seconds.
  • I recommend keeping the popsicles in the mold until you are ready to serve, or, if you are working in batches, wrap each pop quickly in waxed paper or put into a baggie and put back in the freezer. I don't recommend making these more than a day in advance.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 

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85 Comments

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  • Reply
    Ann
    June 29, 2017 at 1:52 pm

    I know this is an old post, but I just made these and the layers bled into each other 🙁 I froze for many hours in between, even overnight for one layer, and the colored layers seeped into the white layer in little lines. I’m wondering if it is because I used plain Fage yogurt instead of sweetened vanilla yogurt? Have you ever had this happen?

    • Reply
      Sue
      June 29, 2017 at 1:59 pm

      I tends to do that, Ann….it helps to have each layer VERY cold before you add it to the previous frozen layer, does that make sense? Because there is such a difference between the white of the yogurt and the colors of the berries, it’s hard to get it really sharp. Hope this helps.

    • Reply
      Lynne
      July 15, 2017 at 10:48 pm

      It’s really important to be sure the ingredient you are adding to the frozen pops is as cold as possible. The muddying you are getting is due to the warmer liquid melting a bit of the frozen stripe before it and then mixing with it. The colder the liquid you are adding, the less melting there will be. It also helps if the frozen part is very cold; I keep my freezer at 0°F.

  • Reply
    Mary Mentzer
    May 16, 2017 at 7:45 pm

    Love your blog and these popsicles – so creative and festive (and they look super yummy)!

    • Reply
      Sue
      May 16, 2017 at 7:46 pm

      Thanks Mary!

  • Reply
    Abby Foss
    July 31, 2016 at 8:12 pm

    I wish I found this recipe before my 4th of July party. This would have been the pretty bow on top of my awesome shindig. Still, this is a recipe my family will love. We all love berry flavored yogurt! Thanks for sharing this recipe! 🙂

    Oh, I find this so cool I included this recipe in our ultimate popsicle collection article so our readers can try this for themselves! 🙂

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