Fruit and Yogurt Popsicles | Fourth of July Recipes

Fourth of July Popsicles Fruit and Yogurt


Happy Saturday!

I’m kind of relieved it’s the weekend, because it means I actually have more time for things. This weekend, we plan to spend a lot of time in the kitchen. Major grocery shopping trip accomplished and now thunderstorms moving into the area, just means a nice day, well spent in the kitchen.

Fruit and Yogurt Popsicles for the 4th of July!

Obviously with the weather turned hot, we are looking for ways to cool off, so many of our recipes are either frozen, ice cold or don’t require a lot of heat to make, because who wants the kitchen to be 90 degrees when it’s 95 outside. That’s pretty much how the idea of these popsicles was born two summers ago.  The kids were eating tons of popsicles to cool off.  I get it, it was HOT.  The kids just wanted something yummy to cool off with, and mom didn’t mind the popsicles, but just wanted a healthier variation and one that would count as a snack rather than contain empty calories. This fun popsicle was born.

The cool thing is, you can change this up with fruit to fit your mood – we’ve used lots of different fruits and technically you could even use juiced veggies too. This doesn’t have to be red, white and blue…. we just did it because it was fun and getting closer to the 4th. However this is a great treat anytime, and you change the fruit (or leave out the drop of blue food coloring we used) and you’re good to go.

These are really like smoothie popsicles, which is why even mom can get on board and love them as much as the kids. We make them entirely too often! And I’m not sorry. Who doesn’t love figuring how to make a popsicle in new ways?

3.0 from 1 reviews
Fruit and Yogurt Popsicles | Fourth of July Recipes
Prep time
Total time
A fun festive popsicle for the fourth of july. Change up the fruit and you can have them anytime!
Recipe type: Dessert
Cuisine: Snack
Serves: 8-10
  • 1 individual container of Chobani Greek Yogurt, Strawberry (6oz)
  • 1 individual container of Chobani Greek Yogurt, Flip - Almond Coco Loco (5.3) oz.
  • 1 individual container of Chobani Greek Yogurt, Vanilla (6oz)
  • ¼ cup finely chopped strawberries
  • ½ mashed banana
  • 1 cup of coconut milk, divided
  • Blue Food Coloring - I used Wilton's Sky Blue Icing Color because I had it already, but you can use whatever you have)
  • Popsicle Molds
  • Popsicle Sticks (if the popsicle molds don't have them)
For the Blue Layer:
  1. In a blender, mix together the vanilla yogurt, the banana, and ⅓ cup of coconut milk. Blend until smooth. Add 1 drop of blue food coloring if you want to make them with a blue layer. (I only needed one drop with the icing color I used but if you use regular food coloring, you might need a couple of drops to get the desired shade) Blend until complete combined.
  2. Pour the blue layer into the popsicle molds filling ⅓ full. Put in the freezer for 30 minutes.
  3. While they are in there freezing, you can begin to make the next layer.
For the White Layer:
  1. Clean out the blender, now add the coconut yogurt from the Chobani Flip pack. We ate the almonds and chocolate mix ins separately. Don't put them in the yogurt. Mix the coconut yogurt with ⅓ cup of coconut milk. The coconut yogurt already has coconut in it, but if you want more, you'll need to add some coconut flakes... we usually just use it as is. Blend the yogurt and milk together and after 30 minutes of freezing the blue layer, pour the white layer on top. Now put back into the freezer, this time for only about 20 minutes or so.
For the Red Layer:
  1. In a clean blender, mix the strawberry yogurt with the strawberries and ⅓ cup of coconut milk.
  2. Pour the red layer on top of the white layer.
  3. Insert the popicle stick at this point. The white layer shouldn't be frozen solid after only 20 minutes so getting the popsicle stick into that layer only takes gentle pushing.
  4. Put them back in the freezer for at least another 2-3 hours or so. We make them in the morning and they are ready after lunch.
  5. To release the popsicles from the molds, run warm water over the bottom of the molds. Very gently twist and turn until they come out. Enjoy!

If you have leftover at the end, which inevitably you might since all popsicle molds are different sizes. Put all the leftovers of each layer into the blender together. Add 1-2 cups of ice and blend. Voila, you have smoothies to enjoy until the popsicles are ready!

What’s your favorite flavor of popsicle? Tell me in the comments below.

Fruit and Yogurt Popsicles | Fourth of July Recipes




Pommes Rosemarie: Apples Rosie #SundaySupper

Find something you’re passionate about and keep tremendously interested in it.” – Julia Child 

Pommes Rosie

Julia Child was an amazing woman. This week, in order to honor her 100th birthday, the #SundaySupper team is celebrating with a tribute to this wonderful cook. We’re making her recipes and sharing them with  you. We’re also honored to spend this #SundaySupper with PBS and JC100!

Julia and I didn’t always get along. In fact, sometimes just looking at a recipe stressed me out. She had this amazing gift of teaching you how to cook, but she didn’t always make the methods simple. However, I took her advice and just gave in and now I love everything about her.

The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Child

How I wish I could have had the chance to meet her. How I wish I could have cooked along side her. She truly is an inspiration to today’s aspiring cook and I’ll tell you what, she made some truly exquisite food.

My daughter and I had a hard time deciding what we wanted to make. I had chosen Asparagus Puree Deviled Eggs. She thought those sounded amazing (and believe you me the family devoured them about 25 minutes after they were done!) but she really wanted to try Pommes Rosemarie. It was something she knew she could do all on her own, and since she now has her own blog, Brie’s Bites, she wanted a chance to show that off. And so we went with Pommes Rosemarie which translates to Apples Rosie and is described as sliced apples baked with butter crumbs and spices. Honestly, it was the perfect dessert, and will be wonderful in the upcoming Fall months.

4.0 from 1 reviews
Pommes Rosemarie: Apples Rosie #SundaySupper
Prep time
Cook time
Total time
Wonderful apple goodness, in a fairly simple French recipe by Julia Child.
Recipe type: Dessert
Cuisine: French
  • 4 pounds of cooking apples (12 medium sized)
  • 1 lemon
  • ½ to ¾ cup of sugar (depends on sourness of apples)
  • 1 teaspoon of cinnamon
  • ½ teaspoon of cardamom or mace
  • 2 cups of lightly pressed down fresh white bread crumbs
  • 4 ounces (1 stick) of butter
  1. Pommes Rosemarie
  2. Honestly, we just used our apple peeler/corer/slicer, but you can peel, core and slice the apple any which way you want.
  3. Pommes Rosemarie
  4. Once they are all sliced, place them in a large bowl.
  5. Pommes Rosemarie
  6. Add the zest of one lemon over the apples. (just grate an entire lemon - peel only)
  7. Squeeze in the lemon juice from that lemon. Toss together.
  8. Sprinkle the sugar, the cinnamon and the cardamom onto the apples. Toss again. Taste, and sprinkle on more sugar if too sour.
  9. Pommes Rosemarie
  10. Preheat your oven to 425 degrees.
  11. Prepare the bread crumbs by slicing the crust off the bread. You can use a grater, but we used our food processor and just let it tear the bread into tiny crumbs.
  12. Cut the butter into pieces and in a sauce pan, melt until it begins to bubble. Stir in the bread crumbs and remove from stove.
  13. Butter one side of a piece of tin foil that will fit the top of your baking dish.
  14. Spread one fourth of the buttered crumbs in the bottom of the baking dish, cover with half the apple slices, and spread over them half the remaining crumbs. Spread on the rest fo the apples, pour on any juices and cover with the last of the crumbs.
  15. Pommes Rosemarie
  16. Lay the foil, buttered side down over the dish and cover the dish.Bake for 30-40 minutes, until juices have bubbled over crumbs on top. Then uncover and let apples cook until the juices are thick and syrupy when you tip the dish, about 30 minutes more.
  17. Pommes Rosemarie

This week’s #SundaySupper in honor of Julia Child’s 100th Birthday is being hosted by Samantha from The Little Ferraro Kitchen.  I love Samantha’s blog and turn to her often for recipes and inspiration.  Just like Julia, Samantha’s love of cooking and passion comes through in her recipes and writings.

Join us this week Around the Family Table for #SundaySupper!  That fun starts at 3pm EST with these fabulous recipes being showcased and ends with our #SundaySupper live chat at 7pm EST.  This is a #SundaySupper you don’t want to miss!

#CookForJulia Breakfast

Râpée Morvandelle by Cindy’s Recipes and Writings 
Croissants by Cookistry 
Cheese and Bacon Quiche by Tora’s Real Food

#CookForJulia Lunch

Tuna Salad Nicoise by Magnolia Days 
Blood Orange, Walnut, and Rocket Salad by Granny’s Down Home Southern Cooking 
Croque Monsieur by Webicurean
Spinach and Cream Cheese Pancakes by Happy Baking Days 
Julia’s Chicken Salad by My Trials in the Kitchen 
Pissaladière Niçoise (Onion Tart with Anchovies and Black Olives) by The Wimpy Vegetarian
Provencal Tomato Quiche by Are you hungry?
Quiche Lorraine  Spoon and Saucer 
Potato and Onion Soup (Potage Parmentier) by Shockingly Delicious

#CookForJulia Dinner

Bouillabaisse by The Girl in the Little Red Kitchen 
Boeuf Bourguignon by Chelsea’s Culinary Indulgence
Orecchiette Con Broccoli Di Rape and Sausages by Doggie at the Dinner Table 
Boeuf Bourguignon by Hezzi D’s Books and Cooks
Veal Stew with Onions and Mushrooms with Baked Cucumbers and Boiled Potatoes (Blanquette de veau a l’ancienne with concombres au buerre) by Kimchi Mom
Salmon en Papillote by Girlichef
Poached salmon with cucumber sauce by Katherine Martinelli

Lobster Souffle and Deviled Chicken- Crispy Bits & Burnt Ends 
Roasted Chicken with Julia’s Mustard Marinade by The Meltaways
Wild Mushroom and Herb Stuffed Chicken- Mama Mommy Mom
Puree of White Beans with Garlic and Herbs (Brandade á la Soissonaise) Avocado Pesto
Poulet au Porto by Family Foodie 

#CookForJulia Sides

Hollondaise over Blanched Asparagus by The Little Ferraro Kitchen
Scalloped Potatoes with Milk, Cheese, and Garlic (Gratin Dauphinois) by Home Cooking Memories 
Ratatouille by Basic N Delicious 
French-style country pate by There and Back Again
White Bean Dip with Homemade Tortilla Chips Momma’s Meals
Oeufs à la Diable by What Smells So Good?
Soubise by The Weekend Gourmet
Ratatouille by Cupcakes and Kale Chips

#CookForJulia Desserts

Cream Cheese and Lemon Flan by Juanita’s Cocina
Strawberry Sherbert in Cooky Cups by Cravings of a Lunatic
Creme Brulee by Wine Everyday
Mousseline Au Chocolat by Small Wallet Big Appetite
Peach Tarte Tatin by That Skinny Chick Can Bake
Cinnamon Toast Flan by Vintage Kitchen Notes
Dark Chocolate Crepes by Family Spice
Crepes Fines Sucrees by Mangoes and Chutney
Pommes Rosemarie:Apples Rosie  The Daily Dish Recipes
Espresso Soufflé by Chocolate Moosey
Best Ever Brownies by In the Kitchen with Audrey
Orange-Almond Jelly Roll Cake by Mrs. Mama Hen
Orange Spongecake Cupcakes by Mama’s Blissful Bites
Orange Mousse with Greek Yogurt by Sue’s Nutrition Buzz
Frozen Chocolate Mousse by Big Bear’s Wife

Wine Pairings: Relishing Food and Wine; Thanks to Julia Child! by ENOFYLZ

The fun starts every week at 3:00pm ET by showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat.  Join us on twitter by using hashtag #Sundaysupper or using Tweetchat.  We love to feature your recipes on our #sundaysupper pinterest board and share them with all of our followers. See you there!


Introducing Brie’s Bites – a teen takes on recipes and good food!

Introducing Brie’s Bites

bries bites logoBrie’s Bites is a blog from the perspective of a teenager and her take on recipes and good food. And I’d like to take a moment to introduce her first and then I’ll give her a chance to tell you about herself. In our house, cooking and preparing meals is a family affair. We work together to create made from scratch recipes every day. While all of my 5 teenagers love cooking and helping in the kitchen, only one of them loves it enough to start her own blog. You’ve seen my daughter Brielle around my blog for a long time. She’s lovingly referred to as mini chef and mini me around here. She really is my mini me. She is 14 years old and has loved cooking with me since she was barely walking and could sit on the counter and “help” stir and knead (ever give a 2 year old dough to knead? They think it’s playdough and knead it for a looooong time… it’s wonderful when you don’t have a stand mixer, which I did not back then!). A couple of months ago, we began chatting about her doing some “guest posts” on my blog from her point of view. In fact, at the time, if you even knew how many recipes on my blog she has actually prepared for us you’d tell me it was more her blog than mine. Especially when I had my accident/surgery back before Christmas. I’m still not 100% up to par and standing for lengthy periods of time is difficult for me, so she steps in everytime. She is a wonderful mini chef, she’s constantly improving and is starting to develop her own recipes alongside traditional recipes. I love it. I took some time to ask her a few questions about herself, and then I hope you’ll hop on over to her blog and give her a warm welcome and some comment love. What teenager doesn’t love comments? I’m pretty sure she’ll respond to everyone!

Interview with Brie of Brie’s Bites

Hi Brielle, as your mom I am really excited about you joining up in the food blogging community. What made you decide you wanted to do this?

I’ve always enjoyed food, the way it looks, the way it tastes. I’ve been called mini chef for a loooooooong time and my mom has a blog, so I really wanted one of my own too.

Do your siblings like to help prepare and cook food? Will we be seeing anything from any of them on your blog?

The two oldest – my brother and sister, help when they like whatever we’re making but they are kind of picky so we have to make foods that they will eat. My other two sisters help me out a lot in the kitchen. I am planning on featuring recipes done by each of them though, and hopefully more than once.

What is your favorite thing to cook in the kitchen? A particular dish or recipe? Or just a general type of food?

I love to bake cookies. In fact, I really just enjoy baking in general. But I also love to make my family breakfast and I try new things all the time.

Is there anything you really don’t like eating?

Hot dogs are disgusting. I don’t like them at all. I am also not real crazy about pizza. Only certain kinds. Fresh ingredient pizzas are about the only ones I like. My mom told me she was like that as a kid too. I know I am not a “normal” teen, but yeah, pizza is really that one thing I don’t really love… pizza and hot dogs. I’m not a big fan of grapefruit or Brussels Sprouts either.

I understand, I’ve tried to like Brussels Sprouts my whole life and just never have. What do you like to do when you’re not in the kitchen cooking, baking or whipping up some delicious morsel of food?

I enjoy writing, painting, crafting in general. I also like to help you out in the garden. That’s been really fun this summer. I love hanging out on the computer on facebook with my friends, watching youtube videos, and playing the Sims. I also like photography a lot and I am just learning how to edit with photoshop and I love decorating my photos.

What kinds of recipes can we hope to see on Brie’s Bites in the coming weeks and months?

I like a wide variety of foods, so I plan to cover a little bit of everything. Probably lots of cookies because you know, Christmas is coming soon and we always bake a lot. I’m also planning to get my brother and sisters involved in my blogging and getting them to share their favorite recipes and stuff they know how to make. I’m sure it will change and grow as I get better too. I hope you’ll come see me over at Brie’s Bites!

You sound like you’re going places Brie! I cannot wait to see more on Brie’s Bites and I’ll be sure and send some people your way! Thank you for talking to my readers today. Now, everyone go check out Brie’s Bites!