- July 1st, 2014UnfeaturedWeekly Recipe:NonWeeklyMAKES 10 POPSICLES
2 cups plain yogurt
3 tablespoons honey
1 teaspoon organic pure vanilla extract
3 ounces raspberries
3 ounces strawberries, hulled
6 ounces blueberries
In a bowl, combine the yogurt and honey. Whisk until smooth and the honey is blended into the yogurt.
In a small food processor, add in raspberries and the hulled strawberries. Add in ¼ cup of the honeyed yogurt and process until smooth. Spoon 1 ½ tablespoons of the berry and yogurt mixture into each of the popsicle molds. Tap the molds on the counter so it will level out and then place in the freezer for 15 minutes to set.
Rinse out the food processor with water and add in the blueberries and ¼ cup of the yogurt. Do not blend just yet.
Mix the vanilla extract into the remaining 11/2 cups of honeyed yogurt. Spoon the vanilla-honeyed yogurt evenly, dividing it among each of the molds. Gently tap the mold on the counter to level the yogurt layer and then place in the freezer for 15 minutes to set.
Once the yogurt layer is firm, blend the blueberries and yogurt in the food processor until smooth. Spoon the blueberry mixture evenly among each of the molds. Gently tap the mold on the counter so the final berry layer levels out. Cover the popsicle mold with its lid or aluminum foil and insert wooden sticks ¾ of the way in the center of each popsicle. Freeze for at least 4 hours, or overnight.
To remove: Set popsicle mold in a dish of hot water for a moment and gently pull to release the popsicles from the mold. Source: Simply Organic