Patriotic Pops
Patriotic Pops

Happy almost 4th!! Just dropping by on this Sunday morning with a short post to share a red, white and blue treat that is currently being licked away by my home judges--it's doubtful that these will make it to the actual holiday! The pops are not only easy to make (they just take a bit of time), extremely refreshing and a real crowd pleaser with both young and old, but pretty healthy too! Plus they're a great way to use all the yummy seasonal berries. And I don't know why but there's just something that's so exciting about eating something with distinct sections to it. These have a strawberry, lemon yogurt and blueberry ice layer, but you could easily sub in raspberries, blackberries or any other berry or fruit you prefer. They're tart and sweetly fruity--just exactly what you want them to be. So if you're looking for just that little something to add some yankee doodle dandy to your weekend, these are just the thing! Have a great holiday everyone!!

FYI--posts may be a little spotty next week--I'm in rehearsal and recording for one of my shows and may not have too much time to cook and post--but I'll do my best to keep 'em coming!

Patriotic Pops

Makes 8-10 pops

Prep Time: 5-10 minutes to make the separate batters, plus at least 30 minutes per layer of chilling time


  • 2 cups strawberries, hulled and halved if large

  • 6 tablespoons sugar, divided

  • 5 tablespoons fresh lemon juice

  • 1/2 cup full-fat plain yogurt

  • 2 cups blueberries

The Recipe

1.  Place the strawberries, 2 tablespoons of the sugar and 1 1/2 tablespoons of the lemon juice in a blender. Puree and scrape down the sides as needed. Pour the mixture through a sieve into a bowl to remove the seeds. Transfer the sieved mixture to a measuring cup with a spout and pour the mixture evenly between the popsicle molds. Freeze for at least 30 minutes or until firm enough so that the next layer you pour onto won't bleed into it.

2.  In a small bowl, mix the yogurt, 2 tablespoons of the sugar and 1 1/2 tablespoons of the lemon juice together. Transfer to a measuring cup and pour the mixture evenly over the strawberry layer in the molds. Insert the sticks and return the mold to the freezer to chill for at least 30 minutes or until very firm.

3.  In a clean blender, puree the blueberries with the remaining sugar and lemon juice. Pour through a clean sieve into a bowl and press down on the solids to remove the seeds. Pour the strained mixture into a measuring cup and divide evenly among the molds. Return to the freezer and allow to freeze until completely solid at least 6 hours. To remove from molds, run under hot water.


Note:  Recipe adapted from Martha Stewart. I subbed in lemon juice and accidentally omitted the heavy cream but these were great without it.

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