These red, white, and blue pops have serious patriotic flair and are totally free of the artificial dyes that color the store-bought version. They look best when you make them in a rocket shaped ice-pop mold, but they’ll still look gorgeous in a classic-style ice-pop mold. The layering and freezing process takes a little extra time, but it’s totally worth the effort.
Calories: 120 | Fat: 1.5g | Protein: 6g | Sodium: 25mg | Fiber: 4g | Carbohydrates: 23g | Sugar: 17g | Added Sugar: 8g
Adapted from Mom’s Sugar Solution: 150 Low-Sugar Recipes for Your Kids’ Favorite Foods, Sweet Treats, and More! by Laura Chalela Hoover, MPH, RDN. Copyright © 2018 Adams Media, a division of Simon and Schuster. Used by permission of the publisher. All rights reserved. Photographs by James Stefiuk; Food styled by Jen Solazzo.
PREP TIME15 min
COOK TIME00 min
1 pint fresh blueberries
3 tablespoons honey, divided
1 cup plain low-fat Greek yogurt
1⁄4 cup nonfat milk
1 pint fresh raspberries
Place blueberries and 1 tablespoon honey in a blender and purée until smooth, about 1 minute.
Pour the blueberry purée into 6 ice-pop molds, dividing it equally among them so each mold is about 1⁄3 full. Place pops in freezer to set, about 30 minutes.
Combine yogurt, milk, and 1 tablespoon honey in a medium bowl. Whisk until smooth, about 30 seconds.
Pour the yogurt mixture into the ice-pop molds on top of the blueberry mixture, dividing it equally among them so each mold is about 2⁄3 full. Place pops in freezer to set, about 30 minutes.
Place raspberries and remaining 1 tablespoon honey in a blender and blend until smooth, about 1 minute. Pour over the yogurt mixture in the molds, dividing it equally among them.
Finish the pops by placing sticks in each mold and freezing until set, about 2–3 hours.