Friday, June 22, 2012

Red White and Blue Star Pops!

I am so excited to share this recipe I created this past week!  Just in time for the 4th of July, but they are a fun treat for any summer occasion.  What I love about them, is that they are all-natural, organic, and sugar-free!  No icky food dyes, or who knows what is in some of the frozen pops from the store.  Plus you get the bonus of making these with your kids...we had a blast!  Now these do take time, so plan on that, but they are easy!  Most of the time is spent waiting for each layer to freeze before you can add the next one.  Worth the little effort it is.  They are super cute and yummy!

Gather your ingredients (Missing is the vanilla which I chose to add at the last minute...)  You can get the awesome star molds from Tovolo off

You simply boil the fruit (separately with a Tbs. of water each), and puree in a blender or food processor.  Directions given in the recipe below.  Here is the strawberry layer ready to freeze.

The yummy yogurt layer.

The final blueberry layer!

Please excuse the poor quality picture here, but it was hot out! :)  I had a enough of each layer left over to even make 6 mini fun!

Red White & Blue Star Pops

2 Cups Fresh Organic Strawberries, quartered
2 Cups Fresh Organic Blueberries
2 Tbs. Water, divided
1 Cup Plain Organic Yogurt
1/2 tsp. vanilla
2 1/2 Tbs., and 6 tsp. Organic Agave Nectar, divided

Place the berries (strawberries in one pan, and blueberries in another), in medium sized sauce pans on the stove.  Add 1 Tbs. of water to each pan.  Bring each to a boil, then loosely cover and simmer for 5 minutes.  Puree each in a food processor or blender separately with about 3 tsp. of agave nectar each.  (I only used 2 tsp., and we all agreed they could be a tad sweeter, but you can sweeten to taste!)  Transfer blueberry mixture to a container with a top when cool, and place in the refrigerator for later.  Using a small spoon, fill each mold 1/3 the way up with the strawberry mixture.  Place in the freezer upright and freeze for 3 hours. When the 3 hours are about up, mix the yogurt with the vanilla, and 2 1/2 Tbs. of agave nectar well with a whisk.  Add the yogurt layer to 2/3 the way up the mold.  Freeze for another 3 hours.  After frozen, add the final blueberry layer.  Gently, but firmly, add the top of the mold.  (It can be tricky getting it to go into the frozen yogurt layer a bit.)  It is best then they freeze 4 hours or overnight.  


My two cuties enjoying some on a hot afternoon...

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