Can I use frozen berries instead of fresh?

Absolutely! Frozen strawberries and blueberries work beautifully. Just thaw them slightly before blending to get a smooth puree, and taste for sweetness, as frozen fruit can be a little less sweet than fresh.

What if I don’t have popsicle molds?

You don’t need anything fancy! Small paper cups or even an ice cube tray will do. Just cover with foil and insert wooden sticks—instant homemade molds.

How do I keep the layers from mixing too much?

Pour each layer gently, and pause a moment in between to let the first layer settle. Use just a few swirls with your skewer to keep the layers distinct yet artfully marbled.

Can I make these popsicles ahead for a party?

Definitely! These are ideal for prepping the night before—you can make a big batch, keep them in the freezer, and serve whenever guests arrive. They even look show-stopping arranged on a platter of crushed ice.

Red White And Blue Firecracker Popsicles Recipe

Description

These Red, White, and Blue Firecracker Popsicles are the perfect treat for hot summer days and patriotic celebrations! Made from fresh strawberries, blueberries, and creamy low-fat yogurt, they’re naturally sweetened and boast vibrant layers of fruity flavor. A fun dessert that’s easy to make, these no-bake popsicles are both refreshing and visually stunning.

Ingredients

Units Scale

Fruit Purees

1/2 pound strawberries, hulled and quartered (about 1 1/2 cups)
1/2 pound blueberries (about 1 1/2 cups)
2 tablespoons sugar, divided

Yogurt Mixture

1 1/4 cups low-fat plain yogurt
2 tablespoons sugar

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Instructions

Prepare the Strawberry Puree: In a food processor fitted with the metal blade, puree the hulled and quartered strawberries together with 1 tablespoon of sugar until smooth. Transfer this mixture to a small bowl and set aside.
Prepare the Blueberry Puree: Using the food processor, puree the blueberries with 1 tablespoon of sugar until completely smooth. Set this mixture aside in a separate bowl.
Sweeten the Yogurt: In another small bowl, whisk together the low-fat plain yogurt and 2 tablespoons of sugar until the sugar fully dissolves and the yogurt is smooth and creamy.
Fill the Popsicle Molds: Pour the strawberry puree, blueberry puree, and sweetened yogurt in alternating layers into popsicle molds, making 3 to 5 layers in each mold to create a red, white, and blue effect.
Swirl the Layers: Using a skewer, gently swirl the mixtures together with an up-and-down motion to create a fun, firecracker-style pattern while keeping the colors mostly distinct.
Freeze the Popsicles: Insert popsicle sticks into each mold and freeze the popsicles until completely solid, about 2 1/2 to 3 hours.
Unmold and Serve: When ready to enjoy, briefly run the outside of the molds under warm water to loosen the popsicles, then remove and serve immediately.

Notes

You can use Greek yogurt for a creamier texture.
To make these popsicles vegan, use plant-based yogurt and substitute sugar with maple syrup or agave.
If you prefer whole fruit bits, pulse the fruit just a few times instead of pureeing fully.
For easier removal, do not fill molds all the way to the top—leave a little space for expansion as they freeze.

Nutrition

Serving Size: 1 popsicle
Calories: 65
Sugar: 10g
Sodium: 25mg
Fat: 0.5g
Saturated Fat: 0.3g
Unsaturated Fat: 0.2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 2g
Cholesterol: 2mg