Happy Fourth of July Weekend!
This is the fifth installment of my Food Friday feature. Each Friday through July, I’m sharing different fresh and (mostly) healthy summer recipes along with my photos. You can read more about this project and get the last four weeks’ recipes HERE.
Today’s colorful, cool and tasty treat is super easy, and it’s the perfect refresher after a run in the summer heat – or while relaxing on the Fourth. I used strawberries, blueberries and vanilla Greek yogurt to give these a Fourth of July look, but this recipe can be changed up in so many ways to fit your own tastes. I’ll be making these again and experimenting with some different fruits!
1-1/2 cups strawberries
1- 1/2 cups blueberries
4 tablespoons sugar
1-1/4 cups Greek yogurt, unsweetened vanilla
BPA-free popsicle molds
Puree strawberries with 1 tablespoon sugar. Transfer to a small bowl.
Puree blueberries with 1 tablespoon sugar. Transfer to a small bowl.
Whisk together vanilla Greek yogurt with 2 tablespoons sugar
Spoon each ingredient into a popsicle mold, alternating, making three to five layers in each.
Swirl the ingredients using a skewer or knife with an up and down motion.
Freeze for at least three hours until solid, or up to a week
*Note: Next time I will mix the yogurt with each fruit ingredient, and then spoon the mixed yogurt and fruit ingredients into the molds. I think the yogurt mixture tastes better than just the frozen fruit, and it also holds together better.
– Photographs by Rebecca Denton Photography. Recipe from www.marthastewart.com.