Two Berry Yogurt Pops Food

BERRY YOGURT POPS

Steps:

• In the blender, combine blueberries and 2 tablespoons of honey. Pulse until mostly smooth (some chunks are fine). Transfer to a bowl, and clean the blender.
• Repeat the process with the strawberries and the remaining honey. Transfer to a second bowl.
• Add 1 cup of the yogurt to each of the two bowls (1 cup into the strawberries, 1 cup into the blueberries). Stir each bowl until somewhat combined. You'll want it to be a bit swirly, so don't overly mix.
• Layer the two mixtures in pop molds, alternating and swirling to get the desired marble effect. Add in the stick (the yogurt should be thick enough to keep the stick upright).
• Freeze 3-4 hours until frozen solid. Run the mold briefly under warm water to loosen pops for easy removal.

FRESH FRUIT FROZEN YOGURT POPS

Steps:

• In blender, place all ingredients. Cover; blend until smooth.
• Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.

FROZEN BERRY & YOGURT SWIRLS

Steps:

• Fill each cup with about 1/4 cup yogurt. Place berries, water and sugar in a food processor; pulse until berries are finely chopped. Spoon 1-1/2 tablespoons berry mixture into each cup. Stir gently with a pop stick to swirl., Top cups with foil; insert pop sticks through foil. Freeze until firm.

MIXED BERRY YOGURT POPS

Steps:

• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Cool 5 min.
• Pour gelatin into blender. Add remaining ingredients; blend until smooth.
• Pour into 8 paper or plastic cups. Freeze 2 hours or until gelatin is almost firm. Insert wooden pop stick or plastic spoon in center of each cup.
• Freeze 3 hours or until firm. Remove pops from cups before serving.

BLUEBERRY YOGURT POPS

Steps:

• Put the blueberry preserves into a quart-size heavy resealable plastic food bag and squeeze it into one corner. Put the yogurt into the bag and squeeze it gently with your hands to lightly mix; swirls of blueberry throughout the yogurt are fine.
• Arrange 6 mini paper drink cups on a small baking sheet. Using scissors, cut about 1/2 inch off the corner of the bag and squeeze the swirled yogurt mixture into the cups, filling them about two-thirds full. Gently insert a 6-inch lollipop stick into each cup. The thickness of the yogurt should help the sticks stand upright.
• Freeze for at least 2 hours before peeling off the paper cups and serving.

TWO-BERRY YOGURT POPS

Steps:

• In food processor, process the frozen unsweetened strawberries, raspberry jam and honey until smooth.
• Add yogurt and process to combine.
• Freeze in ice pop molds.
• Serves 6.

FROZEN BERRY & GINGERNUT YOGURT POPS

Steps:

• Place the biscuits in a food processor and blitz into crumbs. Add 2 tbsp condensed milk and blend again until the crumbs start to clump together. Divide the biscuit crumbs between 8 paper cups, pressing down with the back of a spoon. Make sure you scrape out every last crumb, then you won't have to wash the processor before the next step.
• Roughly chop any large berries. Put half the red berries, half the remaining condensed milk, and half the yogurt in the food processor and blend until smooth. Remove the blade from the processor and stir through the remaining chopped red berries. Divide the mixture between 4 of the paper cups. Repeat with the purple berries and remaining ingredients.
• Place a lolly stick into each cup, pushing down into the biscuit base to help it stand up straight. Freeze for at least 4 hrs before serving. To remove the lollies from the cups, tip upside down, and gentle squeeze the cup until the lolly slips out.

TWO BERRY YOGURT POPS

Steps:

• In a food processor, combine the first three ingredients until smooth.
• Add the yogurt and process to combine.
• Freeze in popsicle molds.