Ingredients
- ½ lb strawberries, hulled and halved (1 ½ cups)
- ¼ cup sugar
- ¼ lb blueberries (1 ½ cups)
- 1 ¼ cups low fat plain yogurt
Directions:
- In a food processor, purée strawberries with 1 tbsp sugar. Transfer to small bowl.
- In processor, purée blueberries with 1 tbsp sugar.
- In another small bowl, whisk together yogurt and 2 tbsp sugar.
- Pour the three mixtures, alternately, into 10 3oz ice pop molds, making 3 to 5 layers each.
- With a skewer or small knife, swirl together in an up and down motion.
- Freeze until solid.
Strawberries
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