Recipe is adapted from Martha Stewart
2 cups approx. of Raspberries or Strawberries (hulled and chopped)
2 cups approx. of Blueberries
2 Tablespoons sugar
2 cups approx. of Lemon Greek Yogurt – found at most grocery stores
You can use more or less of the fruit and yogurt, it really doesn’t matter. Each mould is different and some might require more. My fun popsicle moulds are from Crate & Barrel.
1. In a food processor puree the raspberries or strawberries, add 1 tablespoon of sugar. Set aside strawberry or raspberry puree in bowl.
2. Next puree the blueberries in food processor, adding remaining tablespoon of blueberries. Set aside blueberry puree in bowl.
3. Add puree in popsicle moulds, alternating between strawberries, blueberries and lemon yogurt. You can either make nice layers, or add flavours randomly and swirl with a skewer for a swirl look and taste. The lemon yogurt goes excellent with the berries, no extra sugar needed.
I used raspberries and strawberries and I also layered and swirled. Delicious for the heat we have been having here.
I tried a different recipe where after you pureed the fruit, your strained the juices and threw out the seeds and chunks, then adding the juice to yogurt. I did not enjoy these as much, I find them much better using all of the puree and yogurt as a separate layer. Enjoy !