Red White and Blue-Berry Popsicles

makes 10 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/
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