Summer Berry Popsicles

recipe
The key to these homemade pops is choosing super-sweet, ripe fruit. You can freeze these popsicles in small paper cups. Just cover cups with foil, and insert wooden sticks through foil. The foil will hold the sticks upright while the popsicles freeze. Peaches make a good substitute for the berries.
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Yield:

12 servings (serving size: 1 popsicle)

Recipe from

Oxmoor House

Nutritional Information

Calories 79
Caloriesfromfat 0.0 %
Fat 0.5 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.7 g
Carbohydrate 17.9 g
Fiber 1.3 g
Cholesterol 3 mg
Iron 0.2 mg
Sodium 25 mg
Calcium 55 mg

Ingredients

1 cup strawberries, hulled
3/4 cup blueberries
3/4 cup raspberries
1 small ripe banana
2 tablespoons lemon juice
2 cups vanilla fat-free yogurt
1/4 cup sugar

Preparation

1. Place first 5 ingredients in a blender; process until smooth. Press mixture through a sieve over a bowl; discard solids. Return fruit mixture to blender. Add yogurt and sugar; process until smooth.

2. Pour yogurt mixture into 2.5-ounce popsicle molds according to manufacturer's instructions. Freeze 3 hours.

 

Young Chefs can:

  • Wash strawberries
  • Add measured fruit to blender

 

Older Chefs can:

  • Hull strawberries with adult supervision
  • Press mixture through a sieve

Note:

August 2011
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