Red White And Blueberry Popsicles Recipes

Steps:

• In a vitamix , blend strawberries, water, and honey.
• Scoop 1 tablespoon of mixture into each popsicle mold.
• Freeze popsicles for 40 minutes.
• Blend coconut milk and honey.
• Remove popsicles from freezer; scoop 1 tablespoon of coconut mixture into each mold, then insert popsicle sticks.
• Freeze popsicles for 40 minutes.
• Blend blueberries, water, and honey.
• Remove popsicles from freezer and scoop 2 tablespoons of blueberry mixture into each popsicle mold.
• Freeze popsicles for 1 hour.
• Serve.

Steps:

• To make a half dozen pops, tint 1/2 cup of the yogurt with red food coloring and 1 1/2 cups with blue food coloring. Leave the rest plain.
• Make waxed paper cone liners by folding six 12-inch square sheets into triangles, wrapping each around a sugar cone, and using tape to hold the shape. Then place the paper cones inside the sugar cones.
• Fill each cone with 1 tablespoon red yogurt, followed by 2 tablespoons white yogurt, then 3 tablespoons blue yogurt. Insert a Popsicle stick and freeze the pops until firm, about 4 hours, using the cone box with six circles cut out to keep them upright.

Steps:

• In a blender, combine strawberries, 2 tablespoons sugar, and 1 1/2 tablespoons lime juice. Puree, scraping down sides as needed. Pour through a fine-mesh sieve into a bowl, pressing on solids; discard solids. Divide puree among six 4-ounce or eight 3-ounce ice-pop molds. Freeze until firm, about 30 minutes.
• Combine yogurt, cream, and 2 tablespoons each sugar and lime juice. Remove molds from freezer and top with yogurt mixture; insert ice-pop sticks. Freeze until firm, about 30 minutes.
• In clean blender, puree blueberries, remaining 2 tablespoons sugar, and remaining 1 1/2 tablespoons lime juice. Pour through clean sieve into a bowl, pressing on solids; discard solids. Remove molds from freezer and top with blueberry puree. Freeze until solid, 6 hours more (or up to 1 week). Just before serving, briefly run molds under hot water to release pops.