Red White and Blue Popsicles

Make Red White and Blue Popsicles: layered fruit and yogurt pops ready to freeze and serve for summer celebrations.

Ingredients

• 1 cup chopped strawberries (167 grams)
• 1½ tablespoons granulated sugar (18 grams, divided )
• ¾ cup water (170 grams, divided)
• 3 cups plain greek yogurt (681 grams, divided)
• Red and blue food coloring (optional)
• 1 cup blueberries (170 grams)
• 1 banana (chopped)

Instructions

Step 1: Blend the Strawberry Layer

Toss the chopped strawberries with ½ tablespoon granulated sugar and ¼ cup water into a blender or food processor. Pulse until the berries break down into a silky, slightly seed-speckled purée, then add one cup of plain Greek yogurt and blend briefly until fully smooth and homogenous — a soft pink, creamy texture that still reads fresh strawberry. If you want a brighter hue, stir in up to three drops of red food coloring, then transfer this mixture to a covered container and chill in the refrigerator while you prepare the other layers.

Step 2: Blend the Blueberry Layer

Place the blueberries with ½ tablespoon sugar and ¼ cup water into the blender, pulse until a deep blue-purple purée forms with tiny flecks of fruit skin and glossy juice. Add one cup of Greek yogurt and blend until the mixture is velvety and evenly tinted; the texture should be thicker than a drink but pourable, slightly speckled from the fruit. Optionally deepen the tone with a touch of blue food coloring. Chill this jarred mixture alongside the strawberry layer.

Step 3: Blend the Banana-Yogurt Layer

Chop the banana and blend it briefly with ½ tablespoon sugar and the remaining ¼ cup water until smooth, then fold in one cup of Greek yogurt and pulse to a creamy, pale-off-white mixture that is denser and creamier than the fruit purées. This banana-yogurt layer should read as the creamiest of the three, with small banana flecks and a thick, spoonable texture. Cover and refrigerate until you are ready to assemble the popsicles.

Step 4: Layering into Molds and Partial Freezing

Set up your popsicle molds on the painted white surface. Spoon or gently pour a bottom layer of the chilled blueberry mixture into each mold (about a third), insert sticks or the provided magnetic supports, and freeze this first layer for about two hours until firm to the touch. Follow by adding a middle layer of the banana-yogurt mixture (or strawberry if you prefer a different order), smoothing the surface with a small spatula so the layers meet cleanly, then freeze again until set. Work steadily, wiping drips so each stripe stays crisp and distinct.

Step 5: Final Freeze and Serve

Top with the remaining strawberry or banana layer, freeze the assembled pops fully until rock solid (several hours or overnight). To unmold, briefly run the molds under cool water or let sit at room temperature a minute, then gently ease each layered popsicle free. Serve cold immediately so the stripes stay sharp and the wooden sticks protrude cleanly, with a slight frost and glistening condensation on the surface.

Notes

• Freeze each layer until firm to avoid bleeding between stripes.
• Use silicone molds for easier unmolding or run under cool water to release pops.
• Swap Greek yogurt for coconut or soy yogurt for a dairy-free version.
• Reduce or replace granulated sugar with maple syrup or honey to taste.
• Thaw frozen fruit slightly and drain excess liquid before blending.