Labor Day is here and what better way to celebrate than in the nation’s capital…with berry ice pops, of course?! This recipe is incredibly easy and the best part is it’s as healthy as it is delicious. With a few simple ingredients and little work (because it is Labor Day after all), you’ll have a sweet treat you can enjoy over the holiday weekend as you celebrate the holiday.
- 1 pint of fresh strawberries, washed (we used berries from the farmer’s market)
- 1 pint of fresh blueberries, washed
- Honey to taste (we used local honey from a Virginia farm)
- Approximately 1 1/2 c. plain greek yogurt
- Popsicle molds
Total time: 3 hours (Serves 6)
Step 1: Chop & Blend
First prep the strawberries by slicing off stems and then cutting into halves. Pulse the blender a few times until coarsly chopped, then add a few tablespoons of honey until it blends into a liquid form. Fill popsicle molds a third of the way with strawberry mixture and freeze until solid (about one hour).
Step 2: Mix & Blend (Again)
While the strawberries are freezing, prep the yogurt by stirring in the honey first. Once the first layer is frozen solid, remove the trays and scoop the yogurt layer so it fills the molds to be two thirds of the way full. At this point, you should also add in the sticks. Freeze the second layer and repeat step two with blueberries and honey to create the third and final layer until the molds are filled to the top.
Step 3: Remove Pops from Molds
After several hours the molds should be frozen solid. (For best results, freeze overnight). When ready to serve, remove excess frozen fruit from top of molds with a butter knife and run the plastic portion of the molds under hot water long enough to be able to squeeze and slide the pops out of the molds.
Step 4: Enjoy
We served them on a ice cold marble slab and garnished with chopped berries. Yum.
What are some of your favorite, easy to make labor day weekend treats?