It’s pushing 100 degrees here today, and the boys wanted to make dessert. Now, that’s not something we have in our house very often, so I wanted to comply…healthfully.
And, since it’s kind of a national holiday, I wanted them to be fun. I decided to make red, white, and blueberry popsicles, since we have an abundance of yogurt and berries in the fridge.
Thankfully, the boys were super excited, and the pops were easy to make.
We started by taking inventory of our possible ingredients. These are, at their core, just layered fruit purees, so work with what you’ve got!
We happened to have blackberries, blueberries, raspberries, and strawberries. We also had some tart cherries that I thought would be yummy, but the boys overruled me. And we had some vanilla yogurt. I let the boys choose their fruits, and they opted for blueberries, strawberries, and raspberries.
Honestly, I don’t blame them. Then, I let them chose their popsicle molds. We have a few to choose from, and I like them all. Though my favorite (and the ones pictured) have a built in drip guard, which is pretty awesome.
They picked the ones that would make the biggest popsicles. Not terribly surprised by that! Next, we had to make our fruit purees. I usually keep apple juice and grape juice on hand, and that came in handy.
To make your purees pourable (which makes for easy popsicle creation), you’ll want to thin your fruit puree with juice (water would work, too, but for the small amount of juice I used I’ll call it a wash.).
You are not stuck with berries! We made some pretty awesome apricot popsicles last summer, and since stone fruit is in season, you could easily make layered peach, nectarine, or apricot popsicles using this recipe and some yogurt!