Ahh…another holiday, another Pinterest feed filled with neon-hued, food coloring filled, themed desserts. Now don’t get me wrong, I don’t avoid ALL food dyes, but since they are so plentiful in our food chain these days, when I make things for myself at home, I try not to use them. Plus I know that fruits and vegetables can provide all the beautiful color my food needs. And guess what, I think it tastes better too. Haven’t you ever noticed the bitter flavor that can come from some red or pink icings and candies (I’m looking at you red strawberry marshmallows). It’s seriously gross.
So my 4th of July treat this year came in the form of Red, White and Blue Berry Popsicles. This is a simple and healthy cold treat that will cool you down and you don’t have to feel guilty about feeding to your kids. There is no dye, just the natural color from raspberries, blueberries and vanilla Greek yogurt.
Now this is only my second year living in the US, so I can’t exactly call myself an expert on 4th of July food. But judging my my Pinterest feed, anything red, white and blue is fair game. And since most of the country will likely be hot in early July, popsicles seemed like a pretty appropriate choice. Plus I love that they’re easy to make ahead of time, and super casual to serve. Really, they can be used as a snack too. My family will be camping for the 4th this year, so we won’t actually be eating these berry popsicles on celebration day. But you’d better believe that we already gobbled up the ones I did make!
Making these berry popsicles is simple. The ingredients include raspberries , blueberries (fresh or frozen work fine), Greek yogurt, lemon juice, milk, and a little sugar if your fruit isn’t sweet enough. The fruit is pureed and strained to remove seeds, while the yogurt is just mixed with a little milk to thin it out enough to pour. You could even use regular yogurt and skip the milk if you want.
Each layer gets frozen individually, which, if you’re using a traditional popsicle mold, takes time. So make sure you make these a day or 2 ahead so they’re ready to go. Also, when you’re pouring your liquids into the mold, try not to pour down the sides of the mold, which will cause drips into the other colors’ layers.
All you need to do to serve is put the mold in a little warm water, pull out the popsicles and serve. Also, make sure that they stay frozen solid while you’re storing them. After mine got a little melty during shooting, the red and blue ran into the white and turned them into red-pink-white-purple-blue tie-dye popsicles. They still tasted Berry Delicious though! Ha ha.
If you’re Canadian, and it’s too hot to heat up the oven to cook Butter Tarts to celebrate Canada day, make these! Just skip the blueberry layer and double up on the raspberry layer (you will need twice the amount of raspberries) and do a raspberries and cream popsicle. They will kind of look like little Canadian flags, but without the leaf.
- 1 cup raspberries, washed
- 2 Tbsp lemon juice
- 2 Tbsp sugar, or to taste
- 1/2 cup vanilla Greek yogurt
- 1/4 cup milk
- 1 cup blueberries, washed
- Puree raspberries with 1 Tbsp lemon juice and 1 Tbsp sugar in a blender. Pour into a popsicle mold and freeze until firm.
- Stir milk into into Greek yogurt until smooth. Pour into popsicle mold on top of raspberry layer and freeze until firm.
- Puree blueberries with 1 Tbsp lemon juice and 1 Tbsp sugar. Pour into popsicle mold on top of yogurt layer and freeze until solid. Remove pops by running under warm water until you are able to pull them out.
- Taste berries before pureeing. If they are very sweet, add less sugar. If they are sour, add a little more.