Now you can make your own tricolor pops! Make your own version of these popular ice pops with any flavor you want--this version uses real fruit and low-fat yogurt, so it'll be a little healthier, too.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
freeze:
3 hrs
total:
3 hrs 30 mins
Servings:
8
Yield:
8 to 10 pops
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Ingredients

Ingredient Checklist

Directions

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

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  • In another medium bowl combine another 1/3 cup boiling water, 1 Tbsp. of the gelatin, and 1 tsp. of the sugar. Whisk in yogurt until combined; 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 heat, stirring and slightly mashing berries to release their juices. Simmer, uncovered, 2 minutes. In a blender combine blueberry mixture, remaining 1 Tbsp. gelatin, and remaining 1 tsp. sugar. Cover and blend until smooth. Strain and cool slightly. Spoon blueberry puree over yogurt layer in molds; insert sticks. Freeze pops overnight.

Nutrition Facts

53 calories; cholesterol 1mg; carbohydrates 12g; insoluble fiber 1g; sugars 10g; protein 1g; vitamin a 19.3IU; vitamin c 5.9mg; niacin equivalents 0.2mg; folate 5.6mcg; vitamin b12 0.1mcg; sodium 33mg; potassium 60mg; calcium 23mg; iron 0.2mg.
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