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


Ingredient Checklist


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.

  • 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; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 1 mg cholesterol; 33 mg sodium. 60 mg potassium; 12 g carbohydrates; 1 g fiber; 10 g sugar; 1 g protein; 0 g trans fatty acid; 19 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 6 mcg folate; 0 mcg vitamin b12; 23 mg calcium; 0 mg iron;