Recipes from the author of the popular Carolina Farmhouse Kitchen blog.
- 1 cup blueberries
- 1 cup raspberries
- 1/2 cup whole strawberries
- 2 cups full-fat Greek yogurt (plain or vanilla bean)
- 1/4 cup honey
- 2 tablespoons freshly squeezed lemon juice
In a medium saucepan over medium heat, cook the berries until they are soft, about 15 to 20 minutes. Remove from the heat and let cool to room temperature.
In a bowl, stir together the yogurt, honey, and lemon juice. Swirl the cooled fruit mixture into the yogurt mixture, creating a marble effect.
Pour the yogurt-berry mixture into ice pop molds. Cover and insert wood craft sticks. Freeze until firm. When they are fully frozen, run the bottom of the mold under warm water to easily remove the ice pops. To store, put the pops in freezer-safe bags.