Red, White and Blue popsicles

Red, White and Blue popsicles

Red, White and Blue Popsicles aka Patriot Pops

Red, White and Blue Popsicles aka Patriot Pops

Homemade popsicles are a BIG deal at our house.  The kids love them.  They just get so into it!  They love to help make them and they most definitely look forward to eating them!  These Red, White and Blue Popsicles (aka Patriot Pops) have been a summer staple the past few years.  This year we lucked out and got the best strawberries and a great batch of blueberries at the same time, it was a sign it was time to make these beautiful pops again!  Each layer is a such a yummy taste of summer.  They taste great anytime and are also a fun treat for any of those patriotic holidays too!  These are easy to make, but do take a bit of time.

Now, as I mentioned, popsicles are a big deal around here.  We have a bunch of different size and shapes of popsicle molds.  I used these rockets, stars and these bigger guys.  This recipe will likely result in some extra of both of the the fruit purées.  When I had a baby in the house I froze the extra purée in these or you can stick it in a dixie cup, as the little ones want to be included but can’t finish a whole popsicle.

The original instructions call for full fat plain yogurt, however, this year I  used fat-free Greek and it was nice and tangy.

 

 

Red, White and Blue popsicles

Red, White and Blue popsicles

 

Ingredients

Red Layer:
2 cups halved, hulled strawberries
2 tablespoons granulated sugar
1½ tablespoons lime juice

White Layer:
¾ cup full-fat plain yogurt (Or fat free greek works too!)
4½ tablespoons heavy cream
3 tablespoons granulated sugar
3 tablespoons lime juice

Blue Layer:
2 cups blueberries
2 tablespoons granulated sugar
1½ tablespoons lime juice

Directions

1. Red Layer: In a blender, combine the strawberries, sugar and lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Fill the ice-pop molds 1/3 of the way. Freeze until firm, about 30 minutes.

2. White Layer: Whisk together the yogurt, cream, sugar and lime juice in a small bowl. Remove the molds from the freezer and top with the yogurt mixture, filling each another 1/3 of the way. Freeze until firm, about 30 minutes.

3. Blue Layer: In a clean blender, purée the blueberries, sugar and lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. If you are using molds like mine, remove from freezer and top with blueberry purée leaving ¼-inch of free space at the top of the molds and then gently insert popsicle stick/holder trying to get it to the partially frozen white layer.  If you are using a mold that uses a stick, then insert popsicle sticks into the white layer and carefully top with the blueberry purée. Freeze until solid, 6 hours or more. Just before serving, briefly run molds under warm water to release the pops.

 

Recipe adapted from Everyday Food

 

Red, White and Blue popsicles

Red, White and Blue popsicles

Red, White and Blue popsicles

Red, White and Blue popsicles

Red, White and Blue popsicles

Red, White and Blue popsicles

Print Friendly
 

Leave a Reply

Your email address will not be published. Required fields are marked *

*