With the 4th of July just around the corner, and with a string of hot days lately, we wanted to. . .
. . . make. . .
. . . something. . .
. . . wholesome. . .
. . . flavorful. . .
. . . and refreshingly good. Yep, these will do, these will definitely do.
Raspberry Mint + Blueberry Lemon Yogurt Pops
Ingredients: Makes 8 2.5oz Popsicles
- 2 cups plain yogurt (full fat works best, but you can also use fat free)
- 6-8 tablespoons Maple syrup (to taste)
- 1/4 teaspoon pure vanilla extract
- 1 cup blueberries
- 1 cup raspberries
- 1 teaspoon freshly chopped mint
- 2 teaspoons lemon zest
- 2 tablespoons water
*Soak your popsicle sticks in water for about an hour before using them so they don't float to the top when inserted.
In a saucepan, combine the raspberries, 1 tablespoon maple syrup and 1 tablespoon of water. Bring to a simmer and cook just until the fruit falls apart and resembles a loose jam. Transfer to a bowl and set aside.
Rinse the pan and then follow the same process for the blueberries, 1 teaspoon lemon zest, 1 tablespoon maple syrup, and 1 tablespoon water.
When the two bowls of quick preserves have cooled, add 1/2 cup plain yogurt to each and stir.
Add the mint to the raspberry yogurt and stir. Add more maple syrup to either or both if desired.
Mix 2 tablespoons of maple syrup into the remaining cup of plain yogurt as well as the vanilla. Add more maple syrup to taste if you prefer a sweeter pop.
Layer the different flavors in the popsicle mold as you fill them. I made some that were just blueberry and vanilla, just raspberry and vanilla, and some that were raspberry, vanilla, and blueberry for the upcoming holiday. I also sprinkled a bit of lemon zest here and there in the blueberry pops as I was filling them.
Freeze overnight and run the popsicle mold under hot water briefly to release the pops.
Enjoy and stay cool!
*Last time in Recipes: Camping