Hello All!

I hope you had a great, long, relaxing, food-filled weekend. I spent mine mowing lawns, playing at the pool, sitting by a fire, rescuing stray chickens stuck in a pit, and all sorts of other fun and productive things in between.

Summer if officially here and there is no better way than to celebrate with ice-cold red white and blue popsicles! I love having homemade fruit popsicles in the freezer, so that no matter when the kids ask for one I can feed the need. I have no problems giving my kids fruit and yogurt laden snacks that just happen to be frozen, taste delicious, and look a whole lot like not-so-good-for-you-food. They gobbled these up in a heart beat and I know you all will love them too. There’s something so appealing about having multiple layers and different tastes to work through. Plus, you can’t beat that patriotic color-scheme. These are just begging to make a sense at your next gathering, no need to wait until the Fourth of July.

Today gets even better though. My friend McKenzie from over at Girl Loves Glam has put together a really fun Summer Fun Series for the month of May. This whole month she’s had some awesome bloggers posting a wide variety of projects to get us all excited for summer. This recipe will be part of the series and the rest of the posts will be linked at the bottom of my page. So not only do you get this great recipe but you can also click around and see what some of the other ladies have been up to. Fun huh?

My Other Recipes

Now onto the popsicles!

Red White and Blue Popsicles

Yield: 6 popsicles

Ingredients

For the red layer:
2 cups red raspberries
1 T. lemon juice
2 T. sugar
2 T. water
For the white layer:
3/4 cup vanilla yogurt
1/2 cup cream
For the blue laer:
2 cups blue berries
1 T. lemon juice
2 T. sugar
2 T. water

Instructions

In a blender or food processor, process all of the ingredient for the red layer until smooth. Divide the raspberry puree evenly among six three-ounce popsicle molds, filling the mold about a third of the way full. Freeze this layer for 30 minutes.
While the first layer is freezing mix the yogurt and cream together in a small bowl until smooth. After the first layer has been in the freezer for thirty minutes add the second white layer to the popsicle molds, filling the mold about a third of the way full. Freeze for another 30 minutes.
While the red and white layers are in the freezer, in a blender or food processor, process all of the ingredient for the blue layer until smooth.After the second layer has been in the freezer for thirty minutes add the third blue layer to the popsicle molds, filling the molds until full. Insert the popsicles sticks or handles and then freeze until the popsicles are frozen through, about another hour to three hours.

Notes

I used frozen berries that I thawed and they worked great.

Popsicles molds very so much in size, so you may have some left over bits of one layer or another. I threw the extras in a star shaped pice cube mold and my kids ate up the bite sized popsicles just the same.

If you want a super smooth popsicle you could put the red and blue layers through a fine mesh strainer before adding them to the molds, this would remove any seeds, skin, and pulp. I’m not picky and my kids sure like them all the same. It’s totally up to you.

Add the sure to taste. My berries were really sweet and didn’t need much help at all. The less sugar the better in my book, so taste as you go.

Recipe adapted from Brown Eyed Baker’s Red, White, and Blue Firecracker Popsicles.