I used my trusty old plastic Tovolo pop molds, but you can use paper cups and pop sticks, or any other kind of mold. You can even put these in glasses or glass jars to make them scoopable. I used dripped (greek-style) yogurt, but you can use any yogurt you have around. These are good to prepare a day before you'll want to eat them, or about 3 hours ahead of time.
Servings: 8pops
Calories: 99kcal
Ingredients
2cupsof blueberriesfresh or frozen
2cupsof strawberriesstems trimmed off (fresh or frozen)
1cupof plain yogurtor sub with a dairy-free choice such as cashew cream, coconut or almond milk ice cream
6tablespoonsof honeyto be split up between the berries and yogurt
Puree the strawberries and 2 tablespoons of honey in a blender or food processor.
Puree the blueberries and 2 tablespoons of honey in a blend or food processor. You might consider straining out the blueberry skins if you don't like those in pops.
Blend 2 tablespoons of honey into the yogurt.
Add each of the three ingredients to each pop mold in layers. I had at least 3 layers in each pop, alternating between each of the three colors, mixing it up every time.
Take a thin skewer, or chopstick, and dip it into each pop to blend the colors a bit.
Freeze for at least 3 hours.
Remove the pops from the mold by running the bottom half of the mold under warm water for about 10 seconds.