Red White and Blue-Berry Popsicles
2 cups plain yogurt, divided
3 tablespoons honey, divided
6 ounces blueberries, washed
6 ounces raspberries, cleaned
1 teaspoon vanilla extract
Place raspberries in a small bowl. Drizzle 1 tablespoon of honey over top and stir to combine. Set aside.
Place blueberries in a small bowl. Smash with fork. Drizzle 1 tablespoon of honey over top and stir to combine. Set aside.
Leave berries to sit for a few minutes while you prepare your popsicle molds.
Smash raspberries with a fork and mix in 1/2 cup yogurt. Stir until well combined. You can blend these in a mini food processor or blender if you would like a really smooth consistency.
Pour about 1 1/2 tablespoons of raspberry mixture into each popsicle mold. Place popsicles in freezer to slightly firm while you prepare the remaining ingredients.
Smash blueberries well and mix in 1/2 cup yogurt. Stir well to combine. You can blend these in a mini food processor or blender if you would like a really smooth consistency.
In a small bowl combine 1 cup yogurt, 1 tablespoon honey and 1 teaspoon vanilla extract (or 1 vanilla bean).
Remove popsicles from freezer and divide yogurt between popsicles, filling each to about 2/3 full.
Divide blueberry mixture between popsicles, filling each almost to the top (popsicles will slightly expand when freezing).
Cover molds with aluminum foil. Poke holes in each slot and place a popsicle stick about 1/2 way in. Return to freezer for 12-24 hours.
Recipe printed from http://TheSlowRoastedItalian.com/
Copyright ©2012 The Slow Roasted Italian – All rights reserved.
All recipes, photography and content are copyrighted by The Slow Roasted Italian and e3studios.com. No commercial use is authorized, without written consent from The Slow Roasted Italian and e3Studios.com. All rights reserved. The Slow Roasted Italian © 2011-2012