These easy red, white and blue berry yogurt popsicles are perfect for summer and festive enough for the 4th of July. They’re an easy way to add fruit to your kids’ snacks and make a small batch of refreshing treats.
Red White and Blue Berry Yogurt Popsicles
It’s hard to believe July is already here. My son Lucian just finished school last week — New York school calendars really do stretch into late June. With summer starting, I wanted to share a couple of July 4th–inspired recipes before our ocean trip to North Carolina. We’re lucky to be able to bring our dog since family owns a condo near the beach.
These popsicles are inspired by my popular raspberry lemonade yogurt popsicles and are just as simple. I had all of these layered pops into the freezer in about 20 minutes. They’re quick to make and perfect for a small batch.
About the mold: I used a four‑cavity popsicle mold I bought at Walmart for around $1. The built‑in plastic stick tops weren’t my favorite, so I wrapped the top of the mold tightly with tin foil, cut small holes over each cavity, and inserted wooden sticks through the foil. For larger batches I prefer a sturdier popsicle mold I use for other recipes.
You don’t have to use fresh berries for these pops. Fresh, ripe berries are wonderful when available, but a bag of frozen berries works well too and keeps this recipe convenient year‑round.
Other Great Popsicles:
- Raspberry Lemonade Yogurt Popsicles
- Boozy Sweet Peach Tea Popsicles
- Strawberry Lemonade Popsicles
How to make Red White and Blue Berry Yogurt Popsicles
Red White and Blue Berry Yogurt Popsicles
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Ingredients
- 3/4 cup blueberries
- 2 T. granulated sugar, divided
- 6 oz. lemon yogurt
- 1 tsp. lemon zest
- 3/4 cup strawberries, diced
Instructions
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Have a four‑cavity popsicle mold ready.
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In a small saucepan combine the blueberries and 1 tablespoon of the sugar. Cook over medium heat for about 5 minutes, stirring occasionally and pressing the berries with the back of a spoon to break them down.
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Remove from heat and blend the blueberry mixture until smooth.
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Pour about 1 1/2 to 2 tablespoons of blueberry puree into each popsicle cavity.
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Freeze the blueberry layer for about 10 minutes while you prepare the yogurt and strawberry layers.
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Place the lemon yogurt and lemon zest into a sandwich bag, squeeze out excess air, seal, and massage to distribute the zest through the yogurt.
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In the same small saucepan, add the diced strawberries and the remaining 1 tablespoon of sugar. Cook over medium heat for about 5 minutes, stirring occasionally.
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Blend the strawberry mixture until smooth and set aside.
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Trim a corner off the yogurt bag and pipe the yogurt evenly over the chilled blueberry layer. Tap the mold on the counter to level the yogurt.
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Spoon 1 1/2 to 2 tablespoons of the strawberry puree into each cavity to finish the layers. Insert the sticks and cover the mold.
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Freeze overnight or until fully set.
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To unmold, run the bottom of the mold under warm water for a few seconds, then pull the pops out. Serve immediately or store in a freezer bag until ready to enjoy.
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please consult a registered dietitian for specific dietary advice.)