Feel like a kid again with these frozen ice pops that'll make you nostalgic for the ice cream truck. Mix, then freeze one layer at a time for the cool triple-layer effect.

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Ingredients

Directions

  • In a medium bowl combine 1/3 cup boiling water, 1 tablespoon of the gelatin, and 1 teaspoon of the sugar, stirring until sugar is dissolved. In a blender combine gelatin mixture and raspberries. Blend until smooth. Strain raspberry mixture through a fine-mesh sieve; discard seeds. Divide raspberry puree among eight to ten 3-ounce ice-pop molds. Freeze 2 hours or until firm.

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  • In a medium bowl combine 1/3 cup boiling water, 1 tablespoon of the gelatin, and 1 teaspoon of the sugar, stirring until sugar is dissolved. Whisk in yogurt until combined. Let cool slightly. Spoon yogurt mixture over raspberry layer in molds. Freeze 1 to 2 hours or until firm.

  • In a small saucepan combine blueberries and 1/3 cup water. Bring to simmering over medium-high, stirring and slightly mashing berries to release their juices. Simmer, uncovered, 2 minutes. In a blender combine blueberry mixture, remaining 1 tablespoon gelatin, and remaining 1 teaspoon sugar. Blend until smooth. Strain through a fine-mesh sieve; discard pulp. Let cool slightly. Spoon blueberry puree over yogurt layer in molds; insert pop sticks. Freeze pops overnight. Makes 8 to 10 pops.

Nutrition Facts

53 calories, (0 g saturated fat, 0 g polyunsaturated fat, 0 g monounsaturated fat), 1 mg cholesterol, 33 mg sodium, 12 g carbohydrates, 1 g fiber, 10 g sugar, 1 g protein.

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