This recipe has eye appeal and tastes great. It comes from Martha Stewart's Everyday Food magazine. Enjoy!
Ingredients:
2 cups halved hulled strawberries
6 Tb. sugar, divided
5 Tb. lime juice, divided (If using fresh, you will need about 3 limes)
1/2 cup full-fat plain yogurt
3 Tb. heavy cream (or regular cream)
2 cups blueberries
Method:
1. In a blender or magic bullet, combine strawberries, 2 Tb. sugar, and 1 1/2 Tb. 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-oz. or 8 3-oz. ice-pop molds. Freeze until firm, about 30 minutes.
2. Combine yogurt, cream, and 2 Tb. each sugar and lime juice. Remove molds from freezer and top with yogurt mixture; insert ice-pop sticks. It is important to use sticks that will allow you to pour the third layer into the popsicle. Wooden sticks work well. Freeze until firm, about 30 minutes.
3. In clean blender or magic bullet, puree blueberries, remaining 2 Tb. sugar, and remaining 1 1/2 Tb. 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 one week). Just before serving, briefly run molds under hot water to release pops.
Sophie approved!
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