Tie-Dye Yogurt Popsicles
Makes 12 8-ounce pops
- 4 cups Greek yogurt
- 1/2 cup fruit purée (see below)
- 1 tablespoon lemon juice
- 3 tablespoons sugar
- 1/8 teaspoon vanilla extract
- water to thin the puree (if necessary)
For the fruit purée:
- 1/2 cup fruit of your choice (berries, kiwis, or peaches work nicely)
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- Prepare the fruit puree. Add water if the puree will be too stiff to work with.
- In a separate bowl, blend together the yogurt, lemon juice, sugar, and vanilla extract.
- Pour a few tablespoons of the yogurt mixture into a popsicle mold.
- Add a few teaspoons of fruit puree, and repeat the layers until the mold is almost filled. (Leave a half inch of space because the pop will expand as it freezes.)
- Swirl the mixtures together with a skewer or knife.
- Freeze for 30 minutes or until solid.
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