These pops are more red, white and blue in vibe than visuals, but no one will complain once they taste them!




  • Combine blueberries, 1/4 cup sugar and 1/4 cup water in a small saucepan. Bring to a boil and cook over med-high, covered, until berries release their liquid but still hold some shape, 4 min. Add lime juice. Cool completely.

  • Pour into a 2-cup liquid measuring cup and add enough water to yield 1 3/4 cups. Divide mixture evenly among 6 pop molds (scant 1/3 cup in each) and freeze. After 1 to 2 hr, insert ice pop sticks. Freeze overnight.

  • Place a parchment-lined baking sheet in freezer to chill. Remove pops from molds, lay on chilled baking sheet and return to freezer.

  • Stir yogurt with cream, 1 tbsp sugar and vanilla. Dip each pop into mixture, covering a third of the pop. Sprinkle with raspberries and return to baking sheet in freezer. When firm, transfer to a resealable plastic bag until ready to serve. Makes 6 pops. Tip: The yogurt and berries make them refreshingly tart; if you want something sweeter, up the sugar in the blueberry mixture to 1/3 cup.

Pops Tips

  • We like the look of classic molds (try Norpro, $11 at, but you could use Dixie or small plastic cups instead.

  • For an equally fun finish, swap in freeze-dried strawberries or mango for the raspberries. Or try toasted coconut, colored sprinkles or chopped almonds.

  • Vary the flavor of yogurt. Lemon would be a perfect contrast to the blueberries, while tart cherry would offer a tangy yet sweet hit.

  • If your pop molds don’t come with covers, use foil or plastic wrap to help hold the sticks in place.

Nutrition Facts

187 calories; 7 g total fat; 14 mg sodium. 28 g carbohydrates; 4 g protein;