If these aren’t the most festive Fourth of July popsicles you have ever seen, I don’t know what are.
Yes, there are only 5 ingredients in these pops. And yes, you have to make these for Fourth of July!
Usually when I make popsicles, they come out really icy, but these, since they are made with yogurt instead of water, they are much creamier than a traditional popsicle or frozen ice treat.
A trick when making these froyo pops is to use Greek yogurt. I find that Greek yogurt is fluffier than regular yogurt, and not to mention, is high in protein. A typical 6-ounce serving (about the popsicle serving) contains 15 to 20 grams (the amount in 2 to 3 ounces of lean meat!) of protein whereas regular yogurt contains only 9 grams of protein. So when in doubt, go Greek!
And if you don’t have frozen cherries on hand, you can of course substitute with frozen raspberries, strawberries, or really any red fruit. And it is really important that you use frozen fruit to make the purées that color the yogurt because frozen fruit has a lower water content than fresh fruit, and therefore, will translate into a more vibrant color.
Stay cool with these froyo pops (not only on Fourth of July, but all summer long!), and I’ll talk to you tomorrow!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
July 4th Cherry Berry Froyo Pops
- 1 cup frozen blueberries
- 1 cup frozen cherries
- 3 cups vanilla Greek yogurt
- 2 teaspoons honey
- 3 teaspoons water
- In a food processor, purée frozen blueberries. Set aside. Purée frozen cherries in food processor. Set aside.
- In a small bowl, combine Greek yogurt, honey, and water until well combined. Divide Greek yogurt mixture into thirds. Stir puréed blueberries into one third and puréed cherries into another third.
- Add about 2 tablespoons of red yogurt into popsicle mold, followed by 2 tablespoons of white yogurt, and 2 tablespoons of blue yogurt. Add popsicle sticks into each mold, and freeze for at least 4 hours until yogurt has fully set. Happy 4th of July!
