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?
- 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)
- 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.
- Pour the blue layer into the popsicle molds filling ⅓ full. Put in the freezer for 30 minutes.
- While they are in there freezing, you can begin to make the next layer.
- 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.
- In a clean blender, mix the strawberry yogurt with the strawberries and ⅓ cup of coconut milk.
- Pour the red layer on top of the white layer.
- 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.
- 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.
- 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.