Catherine McCord, author of “The Smoothie Project,” founder of Weelicious and Co-founder of One Potato, shares her 4th of July themed popsicles and frozen yogurt bark, perfect for the holiday or any hot, summer day in L.A.
Red, White & Blue Pops
Prep Time: 5 mins
(Makes 8 Popsicles, depending on the size of your molds)
1 12 oz. bag frozen blueberries, defrosted
6 tablespoons agave, divided (you can also use honey)
1 cup plain yogurt
1/2 cup milk (you can use cow’s milk, almond, rice or soy)
1 12 oz. bag frozen raspberries, defrosted
- Place defrosted blueberries and 2 tablespoons agave or honey in a blender and puree until smooth.
- Pour the blueberry puree 1/3 way up each popsicle mold and freeze for 30-45 minutes.
- Combine the yogurt, milk and 2 tablespoons of agave or honey in a bowl and whisk until smooth.
- Pour yogurt mixture 2/3 way up the popsicle molds on top of the blueberry mixture, gently tap to even out the yogurt layer, and freeze for another 30-45 minutes.
- Place defrosted raspberries and 2 tablespoons agave or honey in a blender and blend until smooth.
- Finish the popsicles by pouring the raspberry puree over the yogurt, place sticks in and freeze 6 hours to overnight, until frozen through.
*Because all popsicle molds are different sizes, you may have leftovers. You can refrigerate the remaining berry purees and use as toppings for yogurt, granola, pancakes, etc.
Frozen Yogurt Bark 3 Ways
Prep Time: 5 mins
2 cups whole milk plain Greek yogurt
3 tablespoons honey
1 teaspoon vanilla extract
- Mix together the yogurt, honey and vanilla.
- Spread onto a parchment lined baking sheet in an even layer and sprinkle with desired toppings.
- Freeze overnight, then break into pieces and serve.
Accompaniments Topping Ideas:
- pomegranate seeds + chocolate chips
- blueberries + almonds (M&M’s if desired)
- raspberries +pistachios