As I type this post, we’re in the midst of a heat wave. For the past three days, temperatures have been in the mid 90s and the humidity has been disgustingly thick. In spite of the heat and humidity, my girlies insist on hanging out outside. And because I don’t want to discourage physical activity, I allow them to do so for short periods of time. When they come back inside, they’re always ready for something cold and delicious. My homemade Blueberry Raspberry Greek yogurt popsicles always hit the spot!
These popsicles can be made quickly and are so easy to prepare that even children can make them. I freeze them in my Jelly Belly Flute Pop Molds, but you can use any molds you have. This includes the old school molds like the ones my mom used to make using paper cups and popsicle sticks! (Sweet memories!)
Blueberry Raspberry Greek Yogurt Popsicles
1 cup plain Greek yogurt
1 cup blueberries
1 cup raspberries
1-3 tablespoons sugar or 2-4 tablespoons honey, or a mixture of both
1 teaspoon vanilla extract
Place all the ingredients into a blender and blend until smooth. Taste the yogurt mixture to make sure it is sweetened to your liking.
Pour mixture into the popsicle molds. The number of popsicles you can make will depend on the size of the popsicle molds you are using. (I can make eight popsicles with my Jelly Belly molds.)
Freeze for four hours. To serve, dip the popsicle molds into warm water. This will loosen the popsicles and help them slide out of the molds neatly.
© 2015, Andrea Thorpe. All rights reserved.