These red, white, and blue swirled berry popsicles are made with greek yogurt, strawberries, and blueberries. They are cool and refreshing, and perfect for your fourth of July celebrations! Making these popsicles is so simple, and kids will absolutely love them!
It’s that time again… my favorite summer holiday is here! The Fourth of July means a fun-filled day of barbecuing, watching fireworks, and visiting with family and friends. No matter what you have planned, be sure to kick back, relax, and enjoy this great American holiday!
Why you'll love this recipe
I leave you with a quick and easy Fourth of July-themed popsicle recipe. These popsicles are good for you, sugar-free, low fat, and super tasty. You can use any fruits and berries you have on hand. Also, feel free to play with the white stripe. You can use coconut milk, greek yogurt, heavy cream, or anything else you can dream up. Enjoy!
Tips for using popsicle molds
These red, white, and blue swirled berry popsicles can be an easy task with these few tips on hand.
- Invest in a quality mold that will hold the popsicle sticks upright when they are freezing.
- Wrap your popsicles in plastic wrap after you have unmolded them to help prevent freezer burn.
- To unmold the popsicles try placing the mold in a warm (not hot) bowl of water for about 10 seconds.
Heather's helpful hints
You will end up with more berry sauce than you need for these pops. This is great to top pancakes, French toast, mixed berry yogurt parfaits, oatmeal, cake ice cream, smoothies, shakes, and more!
Related summer recipes
Our recipe index is a great place to search all My Sweet Precision recipes!
Red, White, and Blue Swirled Berry Popsicles
- popsicle molds
- 2 cups fresh blueberries
- 2 cups fresh strawberries
- 6 ounces fat free Greek yogurt
- 15 drops vanilla stevia
- In 2 separate saucepans, bring berries to boil with 1 tablespoon of water in each pan. Partially cover pans and reduce to a simmer for about 5 minutes until berries are saucy.
- Remove from heat and purée each sauce separately in a blender. Transfer the strawberry sauce to an airtight container and store in the refrigerator.
- Fill pop molds ⅓ of the way with the blueberry sauce. Freeze for 3 hours or until frozen. Sweeten the Greek yogurt or coconut milk to taste. Fill the pop molds with ⅓ of the yogurt or coconut milk.
- Return to freezer for 3 hours or until frozen. Fill the molds, leaving ¼ inch at the top with the strawberry sauce. Cover molds with tin foil and insert sticks until they reach the white layer.
- Freeze for another 3 hours or until solid. Carefully remove pops from molds; you can run some warm water over the molds to make this easier.
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