So, these popsicles might just be my new favorite summer treat — even though it’s July and actually feels nothing like summer in San Francisco. For those of you not in the Bay area who are absolutely sweltering from the summertime heat and humidity I’m going to apologize in advance — because what I’m about to tell you might make you sweat even more.
When I wrote this post I was sitting in my apartment eating a popsicle… WITH THE HEAT ON.
I kid you not. It was a chilly 65 degrees in the house every morning last week. First, I threw on a sweatshirt. Then, dug out my slippers. You’d think after three years in this city I’d be used to the fact that summer = wind + fog here in San Francisco but clearly, I’m not. The heat was a last resort — but necessary, and worth every eye-roll my husband shot my way last week.
But let’s get back to these popsicles, because I averaged two a day last week and know they don’t last long. Featuring pureed strawberries and blueberries and two creamy vanilla layers with a sweet granola top, these popsicles are made with just a handful of real ingredients — including wholesome milk, a staple you always have at home in your fridge.
Many people may not realize this but milk is one of the original farm-to-table foods! Always having milk on-hand makes it such a simple ingredient to incorporate into your favorite recipes, smoothies, or to simply enjoy by the glass with snacks and meals.
They take a little bit of time to make but really, they’re super simple. The key is freezing the pops until firm after adding each layer. If you don’t you’ll probably end up with pink and purple tie-dye popsicles — though I’m sure they’d still taste delicious.
For nice clean lines I highly recommend using a small syringe to transfer the milk-yogurt mixture and purees into the mold. You mommas out there, you probably have at least a few of these in your medicine cabinet! If you’re cool with a more rustic look, carefully pouring the liquid into the mold works, too.
These patriotic pops will make a cool, nutritious treat to enjoy while you watch the biggest sporting match-up of the summer — even if you have to have the heat on.
1/2 cup granola
2 teaspoons brown rice syrup
3/4 cup reduced fat milk
6 ounces fat free vanilla Greek yogurt
1 cup whole strawberries, tops removed
1 1/4 cup blueberries, divided
4 tablespoons water (optional)
Place granola and brown rice syrup in a small bowl and stir well until combined. Press approximately 3/4 tablespoon granola into each popsicle mold using the end of a wooden spoon. Granola should be packed tightly into the bottom of the mold.
In another small bowl, stir together milk and yogurt and set aside.
Using a small food processor or high-powered blender, puree the strawberries until smooth. Stir in a little bit of water into each puree so they are pourable, about 2 tablespoons, more if necessary.
Set aside 30 smaller blueberries and puree the remainder. Again, add water as needed to make it pourable.
For the cleanest lines between layers, use a small syringe, like an infant medicine syringe. If you’ll be pouring the milk and yogurt and purees into the mold, transfer each into small measuring cups with spouts. Store milk and yogurt mixture and purees in the refrigerator when not being used.
To layer the pops, start by pouring, piping or syringing 1 tablespoon (15mL) milk and yogurt mixture into each mold, covering the granola layer. Pouring will give you a more imperfect look whereas a syringe will make for cleaner lines between layers. Put the mold in the freezer and freeze until firm, at least one hour.
Next, layer 1 tablespoon strawberry puree on top of the frozen yogurt layer. Cover the top of the mold with foil, insert the popsicle sticks and freeze again until solid. Remove the foil, add another layer of yogurt and freeze again.
For the final layer, add 1 tablespoon blueberry puree and 3 blueberries to each mold. Freeze until solid. Keep the popsicles in the mold until ready to eat. Run each mold under lukewarm water for ~10 seconds to loosen and remove popsicles. Pops can be made 1 day in advance.
Thanks to the National Milk Life Campaign for sponsoring this delicious post. For more nutritious recipes, head on over to MilkLife.com or connect with them on social via Facebook, Twitter, Pinterest and Instagram!
These are so beautiful! Would you mind sharing where you got your popsicle molds? I can’t seem to find ones that look similar online.
These look delicious! Thank you for sharing this!
Haha, I completely feel you! I live in SF as well, and I’m used to always having a jacket with me no matter what season it is. ;)
How long do you think these will keep in the freezer? Thanks for the great recipe!