Ingredients
Scale
For the Red Layer:
- 2 cups halved, hulled strawberries {fresh or thawed from frozen}
- 2 tbsp sugar
- 1 1/2 tbsp lime juice
For the White Layer:
- 3/4 cup plain yogurt
- 4 1/2 tbsp heavy cream
- 3 tbsp sugar
- 3 tbsp lime juice
For the Blue Layer:
- 2 cups blueberries {fresh or thawed from frozen}
- 2 tbsp sugar
- 1 1/2 tbsp lime juice
Instructions
- For the Red Layer: Combine strawberries, sugar, and lime juice in a blender. Puree until smooth, scraping down sides as needed. Fill ice-pop molds 1/3 of the way full. Freeze until firm, about 30 minutes.
- For the White Layer: Whisk together yogurt, cream, sugar, and lime juice in a small bowl. Remove molds from freezer and top with yogurt mixture, filling another 1/3 full. Insert popsicle sticks and freeze until firm, about 30 minutes.
- For the Blue Layer: Combine blueberries, sugar, and lime juice in a blender. Puree until smooth, scraping down sides as needed. Remove molds from freezer and top with blueberry mixture, leaving 1/4-inch free space from the top of the molds. Freeze until solid, 3 hours or up until 1 week.
- Before serving, briefly run molds under hot water to release the pops.
Notes
Recipe adapted from Brown Eyed Baker
- Prep Time: 15 minutes