With temperatures on the rise and the 4th of July around the corner, these Red White and Blue Popsicles are a the perfect treat. Oh, how I wish I had come up with this idea. And even though it really isn’t rocket science, I can’t claim I invented these Red White and Blue Popsicles. I found the recipe last year on Weelicious, the awesome blog by Catherine McCord.
These patriotic pops are made from fruit, low fat yogurt and agave. Catherine puts it so well in perspective:
“Raspberries instead of Red Dye #17 and Blueberries instead of Blue Dye #26… Pops made in the kitchen, instead of the labratory.”
The ingredients are simply the pureness given to us by nature. Pureness that you can taste. The fact that these are Red White and Blue Popsicles doesn’t really mean that you can only serve them around July 4th, or Memorial Day. I say, serve them whenever, ’cause they don’t only taste good, but they’re actually not bad for you either.
Photo by: Tomato Tango
Finally, these Red White and Blue Popsicles are super easy to make. I know I say that a lot, but seriously, blending fruit, adding some agave, pour and freeze…that’s easy. So, on that note: go for it! Make them, enjoy them, share them, have seconds or thirds. Yes, you can!
Photo by: Groovy Green Livin
Red White and Blue Popsicles
- 1 12 oz. bag frozen blueberries, defrosted
- 6 tbsp. agave, divided (you can also use honey)
- 1 cup plain yogurt
- 1/4 cup vanilla rice milk (you can also use cow’s milk, almond or soy)
- 1 12 bag frozen raspberries, defrosted
- Place the defrosted blueberries and 2 tbsp. agave in a blender and puree until smooth.
- Pour the blueberry puree a 1/3 way up each popsicle mold and freeze for 30-45 minutes.
- Combine yogurt, milk, and 2 tbsp. of agave in a bowl and whisk until smooth.
- Pour yogurt mixture 2/3 way up the popsicle molds on top of the blueberry mixture, and freeze for another 30-45 minutes.
- Place defrosted raspberries and 2 tbsp. agave in a blender and blend until smooth.
- Finish the popsicles by pouring the raspberry puree over the yogurt, place sticks in and freeze.
Note: If you have left over purees, refrigerate them and use them as toppings for yogurt, granola, pancakes, or as extras for smoothies or other blended drinks.
Makes: 8 (depending on the size of the molds)
(Recipe by: Catherine McCord, Weelicious)
Share Your Thoughts:
What’s your Favorite Popsicle?