Summer Berry Popsicles

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.

Yield: 12 servings (serving size: 1 popsicle)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 0.0%
  • Fat: 0.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.7g
  • Carbohydrate: 17.9g
  • Fiber: 1.3g
  • Cholesterol: 3mg
  • Iron: 0.2mg
  • Sodium: 25mg
  • Calcium: 55mg


  • 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


  1. 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. 2. Pour yogurt mixture into 2.5-ounce popsicle molds according to manufacturer's instructions. Freeze 3 hours.
  4. Young Chefs can:
  5. Wash strawberries
  6. Add measured fruit to blender
  8. Older Chefs can:
  9. Hull strawberries with adult supervision
  10. Press mixture through a sieve
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