Firecracker Pops

A dessert with blueberries, strawberries and something white and creamy is a natural choice for the 4th of July. There are parfaits and trifles, shortcakes and sundaes, and of course the ubiquitous flag cake (although, wow, check out this flag cake - I've never seen anything like it.)

This summer I have invested in new popsicle molds. Three different sets, in fact, and I plan to use them. Which means you will be getting popsicles. They are -

1 - quick

2 - easy

3 - not hot

- all requirements for me to get anything made these days. Plus kid-friendly. And, while hardly a requirement on the VGP, it's always nice to find something low in fat (0.6g) and calories (59). My girls love how these look like firecrackers exploding (minus the loud noise.)

Firecracker Pops
1/2 lb strawberries, hulled and quartered (1 1/2 cups)
1/4 cup sugar, divided
1/2 lb blueberries (1 1/2 cups)
1 1/4 cups low-fat plain yogurt (I used vanilla)

1. In a food processor, puree strawberries with 1 T sugar. Transfer to a small bowl. Wipe out processor.

2. In processor, puree blueberries with 1 T sugar. In another small bowl, whisk together yogurt and 2 T sugar.

3. Pour the three mixtures, alternating into, into ten 3-ounce ice-pop molds, making 3 to 5 layers each. With a skewer or thin-bladed knife, swirl mixtures together in an up-and-down motion. Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours (up to 1 week.)

Recipe from Everyday Food, July/Aug 2010