Red White & Blueberry Ice Pops

By Talk2usoon

Make ahead: The ice pips can be frozen for up to 2 weeks.

Ingredients

• 11/2 cups Blueberries
• 8 Drops royal blue gel food coloring
• 11/4 cups Greek-style vanilla yogurt
• 21/2 cups Raspberries

Preparation

Step 1

1. In a blender, combine blueberries with food coloring, 1/4 cup yogurt, and 2 tbsp water put to until smooth. Scrape into a medium bowl.
2. Carefully spoon a thick layer (about 2 tbsp) of blueberry mixture into each of 10 3'ounce ice pop molds (Norpro, $20:kitchenkapers.com), Freeze until almost firm, about 1 hour.
3. Meanwhile in a medium bowl, whisk 1 cup yogurt with 6 tbsp water.
4. Carefully spoon a thin layer of yogurt over the blueberry layer in the molds. Freeze until almost firm, about 30 minutes. Refrigerate the remaining yogurt.
5. Meanwhile, combine raspberries and 1/4 cup of water in a blender; puree until smooth. Scrape into a medium bowl.
6. Carefully spoon a thin layer of raspberry puree over each yogurt layer. Freeze until almost firm, about 30 minutes. Refrigerate remaining raspberry puree.
7. Poke an ice pop stick into the center of each icee pop.
8. Repeat layering with yogurt and raspberry puree, freezing for at least 30 minutes between each layer. Freeze finished ice pops for at least 2 hours before serving